iTS^ri^^^j^i 


MV^ 


ret 


m- 


LIBRARY 

OF  THE 


NO. 


MASSACHUSETTS 

AGRICULTURAL 

COLLEGE 

_*__  DATE5i.r_'2._']  ~.12. 


Source 


tr^ 


437 

S58 


i<^: 


a^-s^fe^^sifS^sm&^j 


This  book  may  be  kept  out 

TWO    WEEKS 

only,  and  is  subject  to  a  fine  of  TWO 
CENTS  a  day  thereafter.  It  will  be  due  on 
the  day  indicated  below. 

9,  M 


ftB  ??  ipyj 


'^^no 


mM 


z:^^n 


^%1 


S's^i 


Digitized  by  the  Internet  Arciiive 

in  2010  witii  funding  from 

Boston  Library  Consortium  IVIember  Libraries 


littp://www.arcliive.org/details/standardperfectiOOslioe 


FREDERICK  J.   DRAKE  &  CO.,   Publishers,   Chicago. 


Standard  Perfection 
Poultry  Book 


THE  RECOGNIZED  STANDARD  WORK  ON  POULTRY, 
TURKEYS,  DUCKS  AND  GEESE,  CONTAINING  A  COM- 
PLETE DESCRIPTION  OF  ALL  THE  VARIETIES,  WITH 
INSTRUCTIONS  AS  TO  THEIR  DISEASES,  BREEDING 
AND  CARE.  INCUBATORS,  BROODERS,  ETC.,  TOE 
THE     FARMER,     FANCIER     OR    AMATEUR,       .        . 

BY 

C.  C.  SHOEMAKER. 


ILLUSTRATED. 


Chicago 

Frederick  J.  Drake   &  Company 

Publishers 


^2:>  Id  .^ 
SA7 


COPYRIGHTED,  1902 

BY  FREDERICK  J.  DRAKE  &  CO. 

CHICAGO,  ILL.,  U.S.A. 


CONTENTS 


PAGE. 

Advice  to  Poultry  Raisers 16 

Brood  Coops  42 

Breeds  and  Breeding  51 

Belgian  Hares    178 

Brooders 132 

Capital  Required  12 

Caponizing 138 

Construction  of  Houses 19 

Diseases  and  How  to  Prevent  and  Cure  Them .  .  159 

B'ISEASES — 

Bumble  Foot 172 

Cholera 172 

Crop  Bound   174 

Dysentery 171 

Gapes 169 

Kanker .168 

Leg  Weakness 171 

Lice 175 

Mites 176 

Miscellaneous 176 

Roup  166 

Scaly  Legs 170 

Dressing  and  Shipping 142 

Drinking  Fountains    26 

Dust  Boxes  27 

ot>59'7 


IV  CONTENTS. 

Duck  Hatching  and  Eaising 144 

Feeds  and  Feeding 117,  123 

Fattening  for  Market 141 

Geese,  Care  of 149 

Green  Food 120 

Grit 121 

Handling  Eggs   ' 140 

How  and  What  to  Feed 162 

Incubators 127 

Introduction 5 

Land  Needed   13 

Marketing  Eggs  and  Poultry 140 

Meat  Foods 122 

Nests 25 

Perches 24 

Poultry  Maxims  for  Memory 8 

Poultry  Easy  for  Market 15 

Poultry  Houses 29 

Raising  Poultry  for  Profit 11 

Sites  for  Buildings 17 

Success  Due  to  Skill 12 

Turkeys 150 

Ventilation  . 24 

Yards  or  Parks 28 


CONTENTS. 


BREEDS  AND  THEIR  VARIETIES, 


American  Dominiques 89 

Buff  Cochins 63 

Black  Cochins   66 

Barred  Plymouth  Rocks 67 

Buff  Plymouth  Rocks 69 

Black  Sumatra  Games 79 

Black  Breasted  Red  Games     81 

BroAvn  Red  Games 83 

Black  Langshans   85 

Buff  Langshans  86 

Buff  Cochin  Bantams 86 

Black  Javas    91 

Black  Wyandottes 96 

Buff  Wyandottes 97 

Blue  Andalusians    100 

Black  Minorcas 103 

Buff  Leghorns    105 

Cornish  Indian  Games 77 

Dark  Brahmas   60 

Emden  Geese   157 

Golden  Spangled  Hamburgs 115 

Golden  Polish   113 

Golden  Wyandottes 94 

Golden  Seabright  Bantams 87 

Saudans 99 

Imperial  Pekin  Ducks 156 

Light  Brahmas    60 


VI  CONTENTS. 

Leghorns 104,  106 

Mottled  Javas 92 

Mammoth  Bronze  Turkeys 153 

Partridge  Cochins  65 

Pea  Comb  Barred  Plymouth  Rocks 73 

Pea  Comb  White  Plymouth  Rocks 75 

Rose  Comb  White  Leghorns 109 

Rose  Comb  Brown  Leghorns 110 

Red  Pyle  Games 78 

Red  Caps 98 

Rouen  Ducks    155 

Silver  Spangled  Hamburgs 113 

Single  Comb  Brown  Leghorns 107 

Single  Comb  White  Leghorns 108 

Silver  Laced  Wyandottes 93 

Toulouse  Geese   , 158 

White  Cochins   64 

White  Plymouth  Rocks 71 

White  Wyandottes 95 

White  Minorcas  101 

White  Crested  Black  Polish Ill 

White  Face  Black  Spanish 116 


CONTENTS.  Vll 


ILLUSTRATIONS, 


Andalusiacs 100 

Bantams 86,  87 

Brood  Coops 43,  44,  46,  47,  48,  49,  50 

Brahmas   59,  61 

Brooders 126,  134,  135 

Belgian  Hares    179 

Cochins 62,  64,  65,  66 

Ducks  154,  156 

Dominiques 88 

Games 76,  78,  79,  80,  82 

Geese 157,  158 

Hamburgs. 114,  115,  116 

Houdans 99 

Incubators 130 

Javas 90,  92 

Leghorns 104,  106,  108,  109,  110 

Langshans 84,  86 

Minorcas 101,  102 

Poultry  Houses.  .29,  31,  32,  33,  34,  35,  37,  38,  40,  41 

Plymouth  Rocks. . , 67,  68,  70,  72,  74 

Polish Ill,  112 

Red  Caps 98 

Turkeys 152 

Wyandottee 93,  94,  95,  96,  97 


Introduction. 


WHAT  MAKES  SUCCESS. 

There  is  no  royal  road  to  success,  even  in  chicken 
raising.  It's  a  simple,  plain  road,  and  all  who 
would  reach  the  desired  object  must  travel  the  road. 
Because  it  is  looked  upon  as  of  small  account,  the 
poultry  business  has  been  neglected  on  many  farms 
and  allowed  to  fall  behind  other  branches  of  farm 
husbandry.  As  a  writer  in  the  New  York  Sun 
says: 

' '  On  the  farm,  poultry  raising  has  not  been  kept 
to  the  front ;  has  not,  in  fact,  began  to  keep  pace 
with  agricultural  progress.  Other  branches  on  the 
farm  are  yearly  improved ;  new  methods  and  imple- 
ments have  been  introduced  that  have  materially 
increased  the  yield  of  the  various  products.  Poul- 
try raising,  however,  is  at  a  standstill.  It  is  no  new 
thing  to  hear  complaints  of  'worst  kind  of  luck' 
with  poultry  'ever  experienced,'  etc." 

What  is  necessary  to  do  to  improve  poultry  rais- 
ing on  farms  1  It  may  be  answered  by  saying,  fol- 
low the  methods  of  the  successful  poultrymen,  or, 
as  farmers  delight  to  call  them,  "poultry  cranks." 
How  do  these  "cranks"  manage  their  flocks?  What 
is  their  secret  of  success?  Wherein  does  their 
method  differ  from  that  in  vogue  on  most  farms? 
These  questions  can  easily  be  answered,  and  will 


6  STANDARD   PERFECTION 

show  quite  a  contrast  with  the  farmer's  way. 

First— The  poultryman  erects  a  comfortable 
house  on  a  dry  and  elevated  site.  The  roosts  must 
all  be  on  one  level.  Windows  are  arranged  so  the 
fowls  will  not  be  obliged  to  roost  in  a  draught  be- 
tween them. 

Second— The  stock  must  be  sound,  healthy,  act- 
ive, vigorous  and  of  some  pure  breed.  Crosses, 
they  know,  are  not  to  be  depended  on  for  general 
results.  Occasionally  they  make  a  cross  when  it  is 
desired  to  increase  size — when  they  may  be  breed- 
ing from  the  smaller  breeds.  This  cross  is  gener- 
ally to  fill  an  order  for  broiler  chicks,  or  something 
of  the  kind.  The  cross  breeds  are  never  bred  f  rom^ 
or  rarely  ever  allowed  to  live  a  whole  season 
through. 

Third— Feeding  is  brought  to  a  real  science.  The 
poultryman  feeds  his  flocks  with  some  aim— therp, 
is  no  ''guess'*  work  about  it.  He  knows  what  to 
feed  to  induce  egg-laying ;  he  knows  that  to  fatten 
and  get  ready  for  market  quite  a  different  ration 
is  necessary.  He  has  found  out  that  growing  chicks 
which  are  making  flesh,  bone,  muscle  and  feathers 
at  one  and  the  same  time,  need  a  varied  diet  of  the 
most  nourishing  foods.  Sloppy,  cold-water-mixed 
cornmeal  he  considers  almost  a  poison,  and  espe- 
cially so  when  it  is  made  quite  an  exclusive  diet. 

Fourth— Cleanliness  is  a  necessity.  Neglect  to 
observe  cleanliness  will  quickly  outdo  all  other 
work.     Clean  quarters  are  as  necessary  as  food, 


POULTRY   BOOK.  7 

and  just  as  essential  to  health.  Fowls  cannot 
breathe  vitiated  atmosphere  continually  at  night 
and  remain  long  in  health.  Unclean  surroundings 
debilitate  and  render  the  fowls  more  subject  to  dis- 
eases. Vermin  results  from  filth  and  neglect  to 
keep  the  poultry  houses  in  proper  conditiom. 

Fifth— The  stamina  of  the  flock  is  the  anchor  rock 
of  success  in  poultry  raising.  It  is  secured  by  care- 
fully selecting  the  best  of  each  brood.  Any  unus- 
ually promising  cockerel  or  pullet  is  carefully 
looked  after.  There  is  a  distinguishing  mark  made 
in  the  web  of  their  feet.  A  record  is  kept  of  those 
marked,  making  it  easy  and  sure  to  select  them 
when  wanted  for  breeders.  Eggs  are  saved  from 
these  best  hens  for  incubation.  This  careful 
method  of  selection  can  soon  be  made  to  build  up  a 
flock's  uniformity  and  at  the  same  time  wonder- 
fui/y  increase  utility. 


STANDARD   PERFECTION 


Poultry  Maxims  for  Memory. 


A  brooder  is  preferable  to  a  hen  for  raising 
chickens,  as  they  can  return  to  the  brooder  at  will, 
and  will  not  be  dragged  around  unnecessarily 
when  tired.  Do  not  crowd,  and  give  them  plenty 
of  fresh  water  at  all  times. 

When  your  space  is  limited,  be  all  the  more  care- 
ful to  keep  the  quarters  clean,  especially  if  the 
chickens  can  not  get  out  much.  During  the  warm 
summer  months  it  would  be  better  to  clean  out  well 
at  least  every  other   day. 

Geese  are  more  distinctively  grazers  than  any 
other  fowls,  and  will  keep  the  grass  eaten  off  as 
close  as  sheep.  Besides  the  value  of  their  flesh  for 
food,  the  feathers  are  an  item  of  considerable  profit 
and  should  pay  keeping  expenses. 

Scientific  analysis  tells  us  there  is  as  much  nutri- 
ment in  a  new  laid  egg  as  in  a  four-ounce  mutton 
chop.  It  is  unwise,  therefore,  to  neglect  fowls  and 
feed  them  nothing  but  screenings.  The  birds  must 
do  more  than  simply  live. 

The  raiser  of  scrub  chickens  sells  his  surplus 
stock  at  from  two  to  three  dollars  per  dozen,  while 
the  breeder  of  thoroughbred  fowls  sells  at  from 
twelve  to  sixty  dollars  per  dozen,  and  often  with 
little  trouble  to  make  the  sales.  Which  do  you 
think  the  more  profitable? 

It  is  especially  true  of  the  poultry  yard  that 


POULTRY   BOOK.  9 

whatever  is  worth  doing  is  worth  doing  well.  An 
intimate  every  day  and  every  hour  acquaintance 
with  the  fowls  is  what  leads  to  the  profits.  Do  not 
become  disgusted  with  their  appearance  at  moult- 
ing time,  but  give  them  all  the  more  care. 

A  Massachusetts  farmer  is  reported  to  be  making 
$4,000  a  year  out  of  his  poultry,  because  he  has 
caught  on  to  the  knack  of  doing  tilings  in  the  right 
way.  The  farm  is  the  right  place  for  chickens,  and 
men  or  women  with  the  right  qualifications  can 
make  money  if  they  make  the  effort. 

A  beginner  in  the  poultry  business  should  start 
with  a  few  fowls,  and  gradually  enlarge  as  he 
learns  the  requirements  of  the  business.  If  one 
begins  with  a  large  number,  he  is  liable  to  bring 
roup,  lice,  cholera  and  other  undesirable  things  into 
his  yards,  which  will  bring  disaster. 

To  make  good  layers,  hens  must  have  a  regular 
and  sufficient  supply  of  egg-forming  material. 
"While  they  have  free  range  in  summer  they  can 
generally  find  this  for  themselves,  but  when  shut 
up  in  winter  they  can  not  be  expected  to  do  well 
unless  their  feeding  is  well  looked  after. 

Small  waste  potatoes,  boiled  or  steamed  till  soft, 
form  a  cheap  and  useful  occasional  food;  but  the 
fowls  soon  become  tired  of  them,  and  they  should 
only  be  used  at  intervals. 

Water  fowls,  ducks,  geese,  etc.,  do  not  require 
large  bodies  of  water,  as  has  generally  been  sup- 


10  STANDARD   PERFECTION 

posed.  Some  of  the  most  successful  duck  raisers 
provide  no  water  save  for  drinking. 

Turkeys  require  and  must  have  considerable 
range,  and  they  must  also  be  allowed  full  liberty 
with  their  young  after  they  begin  to  feather,  else 
they  will  surely  not  be  kept  in  good  health. 

One  of  the  secrets  of  success  in  poultry  raising 
is  loving  the  work.  It  should  be  a  pleasure  to  take 
care  of  fowls. 

If  your  chicks  are  not  doing  well,  examine  them 
closely  and  see  if  they  are  not  infected  with  ver- 
min. 

Very  fat  fowls  are  poor  breeders,  and  are  liable 
to  lay  soft  shelled  eggs.  Always  avoid  having 
your  breeders  fat. 

To  get  eggs,  avoid  overfeeding,  but  do  not  starve. 
Green  cut  bone,  scalded  bran,  oats  and  barley  ai'e 
good  feeds.     Give  plenty  of  milk,  if  you  have  it. 


POULTRY  BOOK.  11 


Practical  Poultry, 


CHAPTER  I. 

RAISING  POULTRY  FOR  PROFIT. 

Few  of  US  realize  how  important  a  busine^  poul- 
try-raising is.  It  considerably  exceeds  in  total 
market  value  the  whole  output  of  coal,  iron  and 
mineral  oil  in  the  United  States.  As  a  usual  thing 
the  poultry  business  is  underestimated  rather  than 
OA-^erestimated-  Thousands  of  people  raise  chickens 
merely  to  supply  their  own  tables.  They  keep  no 
re-cord  of  the  number  of  eggs  they  get  or  the  chick- 
ens they  kill.  So  this  item  in  the  total  is  neglected 
altogether,  or  is  greatly  underestimated. 

The  United  States  Census  for  1890  gives  the  fol- 
lowing figures  for  ' '  farms  only. ' '  To  complete  this 
summary,  the  poultry  products  of  towns  and  vil- 
lages should  be  added: 

Chickens 258,871,125 

Turkeys " 10,758,060 

Geese 8,440,175 

Ducks 7,544,080 

Dozens  of  eggs 819,722,916 

The  value  of  these  products,  estimating  chickens 
as  worth  40  cents  each,  turkeys  and  geese  as  worth 
60  cents  each,  ducks  at  45  cents  each,  and  eggs  at 
15  cents  a  dozen,  amounts  to  $241,418,660. 


12  STANDARD   PERFECTION 

SMALL  CAPITAL  REQUIRED. 

The  poultry  business  is  peculiar  in  that  a  small 
capital  will  start  a  person,  and  it  is  a  great  deal 
better  to  start  in  a  small  way  and  gradually  rise  to 
larger  things  as  one  gets  experience  and  comes  to 
know  just  what  the  market  is  and  out  of  what  kind 
of  fowls  one  can  make  the  most  money.  In  no 
other  kind  of  stock  raising  can  a  good  start  be  made 
with  so  small  an  outlay  at  the  beginning,  since  full 
blooded  stock  of  other  kinds  is  very  expensive. 

An  ordinary  farm  is  suitable  for  any  poultry  ex- 
periment, and  no  expensive  tools  or  machinery  are 
required  in  the  conduct  of  the  busainess.  In  other 
lines  the  expenditure  for  tools  is  large  at  first,  and 
when  the  business  increases,  the  old  machines  must 
be  discarded  for  larger  and  better  ones  in  order  to 
produce  economically.  With  poultry,  this  is  in  no 
sense  true.  The  first  cheap  coops  may  be  made  over 
into  better  ones,  and  as  the  business  grows  the 
equipment  is  sdded  to  gradually  and  often  out  of 
the  first  profits  of  the  business. 

SUCCESS  DUE  TO  SKILL. 

Success  in  poultry  raising  is  due  largely  to  the 
skill  and  care  of  the  raiser— more  so  than  in  almost 
any  other  line  of  farm  production.  Failure  v/ill 
almost  inevitably  be  the  lot  of  the  inexperienced 
and  careless  person.  The  business  must  be  learned, 
and  learned  thoroughly,  and  a  person  must  have  a 
love  for  it,  if  it  is  to  prove  a  paying  venture.     So 


POULTRY   BOOK.  13 

we  advise  the  novice  to  begin  in  a  small  way,  so 
that  he  cannot  make  costly  mistakes,  for  he  is  sure 
to  have  some  trouble. 

HOW  MUCH  LAND  IS  NEEDED. 

Very  little  land  is  really  required,  unless  you  in- 
tend to  raise  all  the  grain  the  fowls  will  eat.  If 
you  can  do  that,  of  course,  it  will  add  to  your 
profits.  Chickens,  even  laying  hens,  will  do  well 
in  a  small  yard  if  it  is  kept  clean  by  cultivation; 
but  turkeys  demand  more  room  to  rove  about  in. 
Five  acres  will  be  sufficient  for  800  hens,  and  allow 
space  to  raise  the  necessary  green  stuff.  If  the 
room  is  limited,  however,  the  space  should  be  di- 
vided up  and  the  hens  allowed  to  run  only  in 
small  flocks  as  closely  graded  in  size  and  vitality 
as  possible. 

A  larger  range  is,  of  course,  often  useful  when 
it  can  be  had.  Growing  fowls  require  a  great  deal 
of  exercise,  and  so  do  laying  hens,  especially  young 
ones.  The  young  fowls  should  have  the  largest  pos- 
sible run;  old  hens,  which  are  laying,  need  less 
room,  while  fowls  that  are  being  fattened  are  not 
injured  by  close  confinement— indeed  they  do  better 
in  confinement,  if  the  confinement  period  of  inact- 
ivity is  not  continued  too  long. 

POULTRY  GIVES   QUICK  RETURNS. 

One  remarkable  fact  about  the  poultry  business 
is  that  it  gives  relatively  quick  returns.  Years  are 
required  for  cows,  sheep  and  horses  to  grow,  and 


14  STANDARD  PERFECTION 

pigs  require  a  considerable  length  of  time;  but  even 
if  poultry-raising  is  begun  by  selecting  eggs  for 
hatching,  the  product  in  the  form  of  broilers,  ca- 
pons or  mature  fowls  should  be  ready  for  the  mar- 
ket in  from  five  to  eight  months. 

Again,  poultry  raising  is  a  business  in  which  wo- 
men may  engage  successfully ;  and  many  men  who 
are  not  strong  enough  for  more  active  farm  work, 
or  who  need  outdoor  employment,  after  long  con- 
finement in  the  city,  will  find  poultry  raising  a  su- 
perior occupation.  Even  persons  of  leisure  often 
find  this  a  pleasant  and  healthful  employment, 
which  yields  a  large  return  in  something  beside  dol- 
lars. 

CHOOSE  YOUR  SPECIALTY. 

Success  in  poultry  raising  depends  to  a  consider- 
able extent  on  the  selection  of  the  proper  branch, 
for  it  offers  a  variety  of  specialties.  Persons  about 
to  engage  in  the  business  should  study  well  their 
own  tastes  and  capabilities,  and  also  their  situation 
and  means.  Some  will  choose  egg  production, 
others  will  make  a  specialty  of  raising  broilers,  and 
still  others  will  choose  the  raising  of  fancy  fowls, 
or  breeding.  Thus  if  the  space  is  limited,  so  that 
only  a  few  hundred  fowls  can  be  kept,  it  will  be 
advisable  to  confine  oneself  to  egg-production  (es- 
pecially during  those  months  when  eggs  are  high 
in  price),  or  to  breeding  fowls  which  will  command 
a  high  price.  Thus  a  profitable  business  may  be 
done  in  the  small  space  available.     So,  too,  the 


POULTRY  BOOK.  15 

various  kinds  of  fowls,  such  as  chickens,  ducks, 
geese,  turkeys,  pigeons,  etc.,  allow  the  poultry 
raiser  a  selection  which  he  should  make  with  care 
and  reflection. 

POULTRY  EASY  TO  MARKET. 

Poultry  products  are  among  the  easiest  to  mar- 
ket of  all  farm  produce.  Eggs  may  be  shipped 
hundreds  of  miles  by  express,  and  yet  be  indistin- 
guishable from  fresh  ones,  when  a  week  later  they 
are  served  as  food ;  and  meat  fowls  may  he  sent  by 
freight  or  express  for  long  distances.  Of  course, 
the  farther  they  must  be  sent,  the  higher  should  be 
their  grade,  if  the  transportation  charges  are  not 
to  more  than  offset  the  profits. 

It  may  be  said  that  in  the  poultry  business  the 
best  products  are  always  more  saleable  and  more 
profitable  than  the  poorer  and  cheaper  varieties. 
The  demand  for  the  best  is  strong  and  steady,  while 
that  for  second  grades  is  unreliable  in  the  extreme. 
It  is,  therefore,  manifest  that  skill  and  good  work 
are  the  chief  sources  of  profit  in  the  poultry  busi- 
ness. 


16  STANDARD  PERFECTION 


CHAPTER  II. 


Extracts  from  the  United  States  Department  of 
Agriculture's  Farmers'  Bulletin  No.  41: 

The  wide  distribution  of  domestic  fowls  through- 
out the  United  States,  and  the  general  use  made  of 
their  products  make  poultry  of  interest  to  a  large 
number  of  people.  Breeders  are  continually  striv- 
ing to  improve  the  fowls  for  some  particular  pur- 
pose, and  to  excel  all  predecessors  in  producing 
just  what  the  market  demands  for  beauty  or  utility ; 
but  the  mass  of  people  look  at  the  poultry  products 
solely  as  supplying  the  necessary  elements  of  food 
in  an  economical  and  palatable  form.  For  a  con^ 
siderable  time  each  year  eggs  are  sought  instead 
of  meat  by  people  of  moderate  means,  because  at 
the  market  price  eggs  are  a  cheaper  food  than  the 
various  kinds  of  fresh  meat. 

Large  numbers  of  the  rural  population  live  more 
or  less  isolated,  and  find  it  inconvenient,  if  not  im- 
possible, to  supply  fresh  meat  daily  for  the  table 
aside  from  that  slaughtered  on  the  farm;  and  of 
all  live  stock,  poultry  furnishes  the  most  convenient 
means  of  supplying  an  excellent  quality  of  food  in 
suitable  quantities.  This  is  particularly  true  dur- 
ing the  hot  summer  months,  when  fresh  meat  will 
keep  only  a  short  time  with  the  conveniences  usu- 
ally at  the  farmer's  command. 


POULTRY   BOOK.  17 

The  general  consumption  of  poultry  and  poultry- 
products  by  nearly  all  classes  of  people  furnishes 
home  markets  in  almost  every  city  and  town  in  the 
United  States  at  prices  which  are  remunerative  if 
good  judgment  is  exercised  in  the  management  of 
the  business. 

Although  fowls  require  as  wholesome  food  as  any 
class  of  live  stock,  they  can  be  fed  perhaps  more 
than  any  other  kind  of  animals  on  unmerchantable 
seeds  and  grains  that  would  otherwise  be  wholly  or 
partially  lost.  These  seeds  often  contain  various 
weed  seeds,  broken  and  undeveloped  kernels,  and 
thus  furnish  a  variety  of  food  which  is  always  ad- 
vantageous in  profitable  stock  feeding.  There  is 
less  danger  of  injury  to  poultry  from  these  refuse 
seeds  than  is  the  case  with  any  other  kind  of  ani- 
mals. 

SELECTIONS  OP  SITES  FOR  BUILDINGS  AND  YARDS. 

Frequently  the  other  buildings  are  located  first 
and  the  poultry  house  then  placed  on  the  most  con- 
venient space,  when  it  should  have  received  consid- 
eration before  the  larger  buildings  were  all  located. 

As  poultry  keeping  is  wholly  a  business  of  de- 
tails, the  economy  of  labor  in  performing  the  neces- 
sary work  is  of  great  importance.  Buildings  not 
conveniently  located  and  arranged  become  expen- 
sive on  account  of  unnecessary  labor. 

Visits  and  operations  must  be  performed  fre- 
quently, so  that  any  little  inconvenience  in  the  ar- 
rangement of  the  buildings  will  cause  not  only  ex- 


18  STANDARD  PERFECTION 

tra  expense  in  the  care,  but  in  many  cases  a  greater 
or  less  neglect  of  operations  that  ought  to  be  per- 
formed carefully  each  day. 

To  exclude  rats  and  mice  it  is  generally  best  to 
locate  the  poultry  house  at  some  distance  from  other 
farm  buildings,  especially  if  grain  is  kept  in  the 
latter.  Provide  cement  walls  and  have  the  foun- 
dation below  the  frost  line.  Convenience  of  ac- 
cess and  freedom  from  vermin  are  desirable  points, 
and  depend  largely  upon  the  location.  Everything 
considered,  it  is  safest  to  have  the  house  quite  iso- 
lated. 

A  dry,  porous  soil  is  always  to  be  preferred  as  a 
site  for  buildings  and  yards.  Cleanliness  and  free- 
dom from  moisture  must  be  secured  if  the  greatest 
success  is  to  be  attained.  Without  doubt,  filth  and 
moisture  are  the  causes,  either  directly  or  indi- 
rectly, of  the  majority  of  poultry  diseases,  and  form 
the  stumbling  block  which  brings  discouragement 
and  failure  to  so  many  amateurs.  It  must  not  be 
inferred  that  poultry  cannot  be  successfully  reared 
and  profitably  kept  on  heavy  soils,  for  abundant 
proof  to  the  contrary  is  readily  furnished  by  suc- 
cessful poultrymen.  The  necessity  for  cleanliness, 
however,  is  not  disputed  by  those  who  have  had  ex- 
tended exeperience.  When  the  fowls  are  confined 
in  buildings  and  yards,  that  part  of  the  yard  near- 
est the  buildings  will  become  more  or  less  filthy 
from  the  droppings  and  continual  tramping  to 
wh'-(?h  it  is  subjected.     A  heavy  or  clayey  soil  not 


POULTRY   BOOK.  19 

only  retains  all  the  manure  on  the  surface,  but  by 
retarding  percolation  at  times  of  frequent  showers 
aids  materially  in  giving  to  the  whole  surface  a 
complete  coating  of  filth.  If  a  knoll  or  ridge  can 
be  selected  where  natural  drainage  is  perfect,  the 
ideal  condition  will  be  nearly  approached.  Where 
natural  favorable  conditions  as  to  drainage  do  not 
exist,  thorough  under  drainage  will  go  a  long  way 
toward  making  the  necessary  amends  to  insure  suc- 
cess. 

CONSTRUCTION  OF  HOUSES. 

The  material  to  be  used  in  the  construction  and 
the  manner  of  building  will  necessarily  be  governed 
largely  by  the  climatic  conditions. 

In  general,  it  may  be  said  that  the  house  should 
provide  warm,  dry,  well-lighted,  and  well-ventilated 
quarters  for  the  fowls. 

These  requirements  are  a  good  roof  with  side 
walls  more  or  less  impervious  to  moisture  and  cold, 
suitable  arrangements  for  lighting  and  ventilating, 
and  some  means  for  excluding  the  moisture  from 
beneath.  Cheap,  efficient  walls  may  be  made  of 
small  field  stone  in  the  following  manner:  Dig 
trenches  for  the  walls  below  the  frost  line;  drive 
two  rov/s  of  stakes  in  the  trenches,  one  row  at  each 
side  of  the  trench,  and  board  inside  of  the  stakes. 
The  boards  simply  hold  the  stones  and  cement  in 
place  until  the  cement  hardens.  Rough  and  uneven 
boards  will  answer  every  purpose  except  for  the 
top  ones,    which    should    have    the    upper  edge 


20  STANDARD   PERFECTION 

straight  and  be  placed  level  to  determine  the  top 
of  the  wall.  The  top  of  the  wall  can  be  smoothed 
off  with  a  trowel  or  ditching  spade  and  left  until 
the  cement  becomes  hard,  when  it  will  be  ready  for 
the  building. 

The  boards  at  the  side  may  be  removed,  if  desira- 
ble, at  any  time  after  the  cement  becomes  hard. 

For  the  colder  latitudes,  a  house  with  a  hollow  or 
double  side  walls  is  to  be  preferred  on  many  ac- 
counts, although  a  solid  wall  may  prove  quite  sat- 
isfactory, particularly  if  the  building  is  in  the 
hands  of  a  skilled  poultryman.  Imperfect  build- 
ings and  appliances,  when  under  the  management 
of  skilled  and  experienced  men,  are  not  the  hind- 
rances that  they  would  be  to  an  amateur. 

A  cheap,  efficient  house  for  latitudes  south  of 
New  York,  may  be  made  of  two  thicknesses  of 
rough  inch  lumber  for  the  side  and  end  walls.  This 
siding  should  be  put  on  vertically,  with  a  good  qual- 
ity of  tarred  building  paper  between.  In  construct- 
ing a  building  of  this  kind,  it  is  usually  best  to  nail 
on  the  inner  layer  of  boards  first ;  then  put  on  the 
outside  of  this  layer  the  building  paper  in  such  a 
manner  that  the  whole  surface  is  covered.  Where 
the  edges  of  the  paper  meet,  a  liberal  lap  should 
be  given,  the  object  being  to  prevent  as  far  as  pos- 
sible drafts  of  air  in  severe  weather.  Nail  the  sec- 
ond thickness  of  boards  on  the  building  paper  so 
as  to  break  joints  in  the  two  boardings.  In  se- 
lecting lumber  for  siding,  it  is  best  to  choose  boards 


POULTRY   BOOK.  21 

of  a  uniform  width  to  facilitate  the  breaking  of 
joints. 

In  constructing  a  roof  for  a  house  in  the  colder 
latitudes,  one  of  two  courses  must  be  pursued, 
either  to  ceil  the  inside  with  some  material  to  ex- 
clude drafts  or  to  place  the  roof  boards  close  to- 
gether and  cover  thoroughly  with  tarred  paper  be- 
fore shingling.  The  fowls  will  endure  severe 
weather  without  suffering  from  frosted  combs  or 
wattles  if  there  are  no  drafts  of  air.  Hens  will 
lay  well  during  the  winter  months  if  the  houses  are 
warm  enough  so  that  the  single  comb  varieties  do 
not  suffer  from  frost  bite.  Whenever  the  combs  or 
wattles  are  frozen,  the  loss  in  decreased  egg  produc- 
tion cannot  be  other  than  serious. 

Figure  1  represents  a  cheap  and  efficient  method 
of  building  a  poultry  house  with  a  hollow  side  wall. 
The  sill  may  be  a  2  by  6  or  2  by  8  scantling,  laid 
flat  on. the  wall  ar  foundation;  a  2  by  2  strip  is 
nailed  at  the  outer  edge  to  give  the  size  of  the 
space  between  the  boards  which  constitute  the  side 
walls.  A  2  by  3  scantling  set  edgewise  forms  the 
plate,  and  to  this  the  boards  of  the  side  walls  are 
nailed.  These  boards  may  be  of  rough  lumber  if 
economy  in  building  is  desired.  If  so,  the  inner 
boarding  should  be  nailed  on  first  and  covered  with 
tarred  building  paper  on  the  side  that  will  come 
within  the  hollow  wall  when  the  building  is  com- 
pleted. This  building  paper  is  to  be  held  in  place 
with  laths  or  strips  of  thin  boards.     If  only  small 


22  STANDARD  PERFECTION 

nails  or  tacks  are  used,  the  paper  will  tear  around 
the  nail  heads  when  damp  and  will  not  stay  in 
place. 

The  cracks  between  the  boards  of  the  outside 
boarding  may  be  covered  with  inexpensive  battens 
if  they  are  nailed  at  frequent  intervals  with  small 
nails.  Ordinary  building  lath  will  answer  this  pur- 
pose admirably,  and  will  last  many  years,  although 
they  are  not  so  durable  as  heavier  and  more  expen- 
sive strips.  The  tarred  paper  on  the  inside  board- 
ing and  the  battens  on  the  outside  make  two  walls, 
each  impervious  to  wind,  with  an  air  space  between 
them. 

In  preparing  plans  for  a  building,  one  of  the  first 
questions  to  be  decided  upon  is  the  size  and  form  of 
the  house.  If  the  buildings  are  made  with  the  cor- 
ners right  angles,  there  is  no  form  so  economical 
as  a  square  building.  This  form  will  inclose  more 
square  feet  of  floor  space  for  a  given  amount  of 
lumber  than  any  other,  but  for  some  reason  a 
square  building  is  not  so  well  adapted  for  fowls  as 
one  that  is  much  longer  than  wide.  It  is  essential 
to  have  the  different  pens  or  divisions  in  the  house 
so  arranged  that  each  one  will  receive  as  much  sun- 
light as  possible,  and  to  secure  this,  some  sacrifice 
in  economy  of  building  must  be  made. 

The  writer  prefers  a  building  one  story  high,  and 
not  less  than  10  nor  more  than  14  feet  wide,  and 
as  long  as  circumstances  require.  In  most  cases  a 
building  from  30  to  60  feet  long  meets  all  require- 


POULTRY   BOOK.  23 

>aents.  If  this  does  not  give  room  enough,  it  is 
better  to  construct  other  buildings  than  to  extend 
one  building  for  more  than  60  feet.  It  must  be 
remembered  that  each  pen  in  the  building  should 
have  a  separate  yard  or  run,  and  that  a  pen  should 
not  be  made  to  accommodate  more  than  50  fowls,  or, 
better,  30  to  40. 

The  building  should  extend  nearly  east  and  west 
in  order  that  as  much  sunshine  as  possible  may  be 
admitted  through  windows  on  the  south  side.  The 
windows  should  not  be  large  nor  more  than  one  to 
^ery  8  or  10  feet  in  length  for  a  house  12  feet 
wide,  and  about  17  inches  from  the  floor,  or  at  such 
height  that  as  much  sunshine  as  possible  will  be 
thrown  on  the  floor.  The  size  and  form  of  the 
windows  will  determine  quite  largely  their  loca- 
tion. In  all  poultry  houses  in  cold  latitudes  the 
windows  should  be  placed  in  such  a  position  that 
they  will  give  the  most  sunshine  on  the  floor  dur- 
ing the  severe  winter  months.  One  of  the  com- 
mon mistakes  is  in  putting  in  too  many  windows. 
While  a  building  that  admits  plenty  of  sunlight  in 
the  winter  time  is  desirable,  a  cold  one  is  equally 
undesirable,  and  windows  are  a  source  of  radiation 
at  night  unless  shutters  or  curtains  are  provided. 
Sliding  windov^s  are  preferred  on  many  accounts. 
They  can  be  partially  opened  for  ventilation  on 
warm  days.  The  base  or  rail  on  which  the  window 
slides  should  be  made  of  several  pieces  fastened 
an  inch  or  so  apart,  through  which  openings  the 


24  STANDARD   PERFECTION 

dirt  which  is  sure  to  accumulate  in  poultry  houses 
may  drop  and  insure  free  movement  of  the  win- 
dow. 

VENTILATION. 

Some  means  of  ventilating  the  building  should 
be  provided.  A  ventilator  that  can  be  opened  and 
closed  at  the  will  of  the  attendant  will  give  good 
results  if  given  proper  attention,  and  without  at- 
tention no  ventilator  will  give  the  best  results. 
Ventilators  are  not  needed  in  severe  cold  weather, 
but  during  the  first  warm  days  of  early  spring,  and 
whenever  the  temperature  rises  above  freezing  dur- 
ing the  winter  months  some  ventilation  should  be 
provided.  Houses  with  single  walls  will  become 
quite  frosty  on  the  inside  during  severe  weather, 
which  will  cause  considerable  dampness  whenever 
the  temperature  rises  sufficiently  to  thaw  out  all  the 
frost  of  the  side  walls  and  roof.  At  this  time  a  ven- 
tilator is  most  needed,  arranged  with  cords,  so  as 
to  be  easily  operated.  Figure  2  represents  an  effi- 
cient and  easily  operated  ventilator. 

PERCHES. 

Perches  should  not  be  more  than  21/2  feet  from 
the  floor,  and  should  all  be  of  the  same  height. 
Many  fowls  prefer  to  perch  as  far  above  the  ground 
as  possible,  in  order,  without  doubt,  to  be  more  se- 
''Aire  from  their  natural  enemies;  but  when  fowls 
i^i  protected  artificially  from  skunks,  minfcs,  foxes, 
etc.,  a  low  perch  is  just  as  safe  and  a  great  deal 
better  for     the     heavy-bodied  fowls.     Convenient 


POULTRY   BOOK.  25 

walks  or  ladders  can  be  constructed  which  will  en- 
able the  large  fowls  to  approach  the  perches  with- 
out great  effort,  but  there  are  always  times  when 
even  the  most  clumsy  fowls  will  attempt  to  fly 
from  the  perch  to  the  floor  and  come  down  with  a 
heavy  thud,  which  is  often  injurious,  when  the 
perches  are  too  high. 

There  is  no  reason  why  all  perches  should  not  be 
placed  near  the  floor.  Movable  perches  are  to  be 
preferred.  A  2  by  3  scantling  set  edgewise,  with 
the  upper  corners  rounded,  answers  every  purpose 
and  makes  a  satisfactory  perch.  The  perches 
should  be  firm  and  not  tip  or  rock. 

Underneath  the  perches  should  always  be  placed 
a  smooth  platform  to  catch  the  droppings.  This 
is  necessary  for  two  reasons :  the  droppings  are  val- 
uable for  fertilizing  purposes,  and  ought  not  to  be 
mixed  with  the  litter  on  the  floor ;  then,  too,  if  the 
droppings  are  kept  separate  and  in  a  convenient 
place  to  remove,  it  is  much  easier  to  keep  the  house 
clean  than  when  they  are  allowed  to  become  more 
or  less  scattered  by  the  tramping  and  scratching 
of  fowls.  The  droppings  should  be  removed  every 
day. 

NESTS. 

In  constructing  nest  boxes,  three  points  should 
be  kept  constantly  in  mind;  (1)  The  box  should 
be  of  such  a  nature  that  it  can  be  readily  cleaned 
and  thoroughly  disinfected;  if  it  is  removable  so 
that  it  can  be  taken  out  of  doors,  so  much  the  bet- 


26  STANDARD   PERFECTION 

ter;  (2)  it  should  be  placed  in  the  dark,  or  where 
there  is  only  just  sufficient  light  for  the  fowl  to  dis- 
tinguish the  nest  and  nest  egg;  (3)  there  should 
be  plenty  of  room  on  two  or  three  sides  of  the  nest. 
It  is  a  well-known  fact  that  some  hens  in  seeking 
a  nest  will  always  drive  off  other  hens,  no  matter 
how  many  vacant  nests  may  be  available.  If  the 
nest  is  so  arranged  that  it  can  be  approached  only 
from  one  side,  when  one  hen  is  driving  another 
from  the  nest  there  is  likely  to  be  more  or  less  of  a 
combat,  the  result  of  which  is  often  a  broken  egg. 
This,  perhaps,  more  than  any  one  thing,  leads  to 
the  vice  of  egg-eating.  To  the  writer's  knowledge, 
the  habit  of  egg  eating  is  not  contracted  where  the 
nests  are  arranged  in  the  dark  and  open  on  two  or 
three  sides. 

DRINKING    FOUNTAINS. 

One  of  the  difficult  problems  for  the  poultryman 
to  solve  is  how  to  easily  provide  pure,  fresh  water 
for  his  fowls.  Many  patent  fountains  which  are 
on  the  market  are  automatic  and  keep  before  the 
fowls  a  certain  quantity  of  water. 

A  simple,  wholesome  arrangement  may  be  made 
as  follows :  Place  an  ordinary  milk  pan  on  a  block 
or  shallow  box,  the  top  of  which  shall  be  4  or  5 
inches  from  the  floor.  The  water  or  milk  to  be 
drunk  by  the  fowl  is  to  be  placed  in  this  pan.  Over 
the  pan  is  placed  a  board  cover  supported  on  pieces 
of  lath  about  8  inches  long,  nailed  to  the  cover  so 
that  they  are  about  2  inches  apart,  the  lower  ends 


POULTRY   BOOK.  27 

resting  upon  the  box  which  forms  the  support  of 
the  pan.  In  order  to  drink  from  the  pan  it  will 
be  necessary  for  the  fowls  to  insert  their  heads  be- 
tween the  strips  of  lath.  The  cover  over  the  pan 
and  the  strips  of  lath  at  the  side  prevents  the  fowl 
from  fouling  the  water  in  any  manner,  except  in 
the  act  of  drinking.  Where  drinking  pans  of  this 
kind  are  used,  it  is  very  easy  to  cleanse  and  scald 
them  with  hot  water  when  occasion  demands.  See 
Fig.  3. 

DUST  BOXES. 

It  is  necessary  to  provide  dust  boxes  for  the  fowls 
during  the  winter  months  if  they  are  to  be  kept  free 
from  lice.  If  the  soil  in  the  yards  is  naturally  dry 
and  porous,  abundant  opportunities  will  be  had  for 
dust  baths  during  the  warm  summer  months,  but 
during  the  late  fall,  winter  and  early  spring  some 
artificial  provision  must  be  made.  A  compara- 
tively small  box  will  answer  the  purpose  if  the  at- 
tendant is  willing  to  give  a  little  attention  to  it 
each  day.  These  boxes  should  be  placed  so  that 
they  will  receive  some  sunshine  on  each  bright  day, 
and  be  kept  well  filled  with  loose,  fine  earth.  Road 
dust  procured  during  the  hot,  dry  months  of  July 
and  August  from  much-traveled  roads  has  no  super- 
ior for  this  purpose.  Probably  there  is  no  way  in 
which  the  poultry  man  can  better  combat  the  body 
louse  than  by  providing  dust  boxes  for  his  fowls. 

YARDS  OR  PARKS. 

Where  fowls  are  kept  in  confinement,  it  will  be 


28  STANDARD   PERFECTION 

found  best  to  provide  outdoor  runs  or  yards  for 
them  during  the  summer  months.  Give  them  freo 
access  to  these  yards  whenever  the  weather  will  per- 
mit. The  most  economical  form,  everything  con- 
sidered, for  a  poultry  yard,  is  one  much  longer  than 
wide.  Two  rods  wide  and  8  rods  long  is  sufficient 
for  50  fowls.  AVhenever  a  poultry  plant  of  consid= 
erable  size  is  to  be  established,  it  will  be  found 
most  economical  to  arrange  the  yards  side  by  side, 
with  one  end  at  the  poultry  house.  The  fences 
which  inclose  these  yards  may  be  made  of  poultry 
netting  or  pickets,  and  should  be  at  least  7  feet 
high.  In  either  case  it  is  best  to  have  a  board  at 
the  bottom,  for  sometimes  it  will  be  desirable  to  give 
quite  young  chickens  the  run  of  these  yards.  If 
the  poultry  yards  are  constructed  as  described, 
there  is  sufficient  room  for  a  row  of  fruit  trees  down 
the  center  of  the  yard,  and  still  leave  ample  room 
for  horse  cultivation  on  etiher  side,  either  with  one 
or  with  two  horses. 

These  yards  are  to  be  kept  cultivated.  If 
thought  best,  grain  may  be  sown  before  cultivation 
to  furnish  part  of  the  green  food  for  the  fowls. 


POULTRY  BOOK. 


29 


CHAPTER  HI. 


POULTRY  HOUSES  AND  BROOD  COOPS. 

The  first  thing  to  be  done  in  establishing  a  poul- 
try department  on  a  farm  is  to  select  a  location, 
and  this  is  not  a  trifling  matter,  by  any  means,  as 
a  great  deal  depends  on  whether  or  not  the  selection 


Interior  of  Poultry  House  No.  1. 
is  made  judiciously  and  for  the  best  interests  of, 
the  fowls. 

A  good  compass  location  would  be  on  the  side  of 
some  hill  that  slopes  to  the  south,  but  as  this  is  not 


30  STANDARD  PERFECTION 

always  convenient,  the  cold  winds  of  winter  can  be 
kept  back  or  partly  broken,  at  least,  by  growing  a 
foliage  plant  of  some  kind  on  the  north  side  of  the 
coop  and  yards.  Small  trees  are  the  best  protec- 
tion but  take  considerable  time  to  grow. 

Bear  in  mind  there  is  no  best  plan  for  a  poultry 
house.  The  best  plan  is  the  kind  you  prefer. 
Much  depends  on  the  cost,  the  location,  the  climate, 
the  breed  and  the  number  of  fowls.  No  two  per- 
sons can  well  agree  on  the  best  plan  of  a  dwelling 
house,  nor  is  it  possible  to  offer  a  plan  of  a  poultry 
house  that  would  be  accepted  by  all  as  the  lest.  A 
certain  plan  may  be  the  best  plan  for  you  but  not 
for  your  neighbor.  Knowing  these  difficulties  we 
have  endeavored  to  give  a  plan  which  can  be 
adapted  to  most  locations  and  can  be  built  of  cheap 
material,  or  more  substantially,  as  preferred.  The 
ground  plan  of  house  No.  1  can  be  extended  to  any 
length  desired  with  the  same  interior  arrangement. 

The  dimensions  of  the  house  No.  1  are  14x24  feet. 
In  the  ground  plan  the  alleyway  at  the  north  side  of 
the  building  is  4  feet  wide,  and  in  the  houses  of 
greater  length  should  extend  the  entire  length  of 
the  house.  F  is  the  feed  trough ;  placed  in  the  alley 
to  prevent  the  fowls  from  getting  into  it  and  for 
convenience  in  feeding;  N  is  the  nest  boxes  which 
are  placed  on  a  shelf  18  inches  from  the  floor  and 
arranged  to  open  into  the  alley  so  that  the  eggs 
may  be  gathered  without  entering  the  pens.  The 
cover  over  the  nests  should  be  placed  at  such  an 


POULTRY  BOOK. 


31 


angle  that  the  fowls  cannot  roost  on  them.  The 
space  under  the  nest  boxes  is  lathed  up,  leaving 
space  enough  between  the  lath  for  fowls  to  feed 


32 


STANDARD   PERFECTION 


through.  The  partitions  between  pens  and  over 
nest  boxes  may  be  made  of  lath  or  wire  netting. 
R  is  the  roost  which  is  placed  1  foot  above  a  tight 
platform,  the  platform  being  raised  2  feet  from 


CO 

a 

\ 

a 

<r- 

u 

z 

oi 

2 

od 

~ 

POULTRY  BOOK. 


33 


the  floor  of  the  house.  D  B  is  the  dust  box.  D 
is  the  door  leading  in  from  the  outside,  also  from 
the  alleyway  to  poultry  department.  Water  may 
be  placed  in  dish  at  end  of  feed  trough.  The  floor 
may  be  either  earth  or  boards,  as  preferred. 


?^ 

i 

Q 

a 

P 

JO 

2 

^ 

1^  rr  », 

^■" 

.11 

o 

0 

tu 

o 

d 

2 

1  °  1 

fe: 

c 

1 

to 

r 

i 

J 

?c 

34 


STANDARD   PERFECTION 


POULTRY  HOUSE  NO.   2. 

The  dimensions  of  ground  plan  of  No.  2  are  cal- 
culated to  be  14x28  with  6  foot  alleyway  running 


d 

m 
P 
O 

M 

I 

1-3 
O 


POULTRY   BOOK. 


35 


crosswise  between  the  two  departments,  and  it  will 
accommodate  25  to  35  fowls  (according  to  the  size  of 
them),  in  each  department  and  should  be  7  feet 


»— I 

o 
< 

l-H 

o 
o 

W 

Kj 

O 

d 
i 

p 
to 


36  STANDARD   PERFECTION 

high  to  the  square.     May  be  either  madfe  with,  shed 
or  cone  roof,  but  cone  roof  is  preferable. 

The  building  should  face  with  windows  toward 
the  south.  It  may  be  built  either  with  drop  siding 
or  stock  boards,  single  wall  or  double,  as  preferred 
by  the  builder.  R  roosts  are  placed  at  far  side  of 
each  department,  10  inches  above  platform,  it  being 
about  2  feet  from  the  floor.  The  roosts  may  be 
cleated  together  on  cross  bars  hinged  fast  to  the 
wall,  so  when  cleaning  out  the  droppings  you  can 
raise  them  up  and  fasten  them  to  the  wall  by  means 
of  a  small  hoo]?:  attached  to  them  for  that  purpose. 
S  is  a  small  box  containing  shell  or  grit  for  the 
fowls.  F  B,  feed  bin.  L  W  is  large  window  on 
south  side ;  D  B  is  dust  box.  D  D  D  are  doors  lead- 
ing from  outside  into  the  two  compartments.  N  N 
are  for  nests  placed  20  inches  above  the  floor  on 
a  platform  and  are  made  to  pull  out  same  as  a 
drawer,  to  gather  the  eggs,  and  may  also  be  inverted 
so  that  while  you  are  having  a  hen  hatch  she  can 
come  off  the  nest  to  eat,  in  the  alleyway,  and  no 
others  can  get  on  the  nest  and  disturb,  or  prevent 
her  from  going  back.  Nest  boxes  should  be  cov- 
ered with  a  roof  set  at  such  an  angle  as  to  prevent 
fowls  from  sitting  on  them.  The  space  from  nest 
platform  to  the  ground  (20  inches)  should  be  lathed 
up  so  the  fowls  can  feed  through  from  F  trough 
placed  in  alleyway.  Water  dish  may  be  placed  at 
end  of  trough. 


POULTRY  BOOK. 


37 


POULTRY   HOUSE  NO.   3. 

Fig.  3  illustrates  a  single  house  with  shed  suitable 
for  a  small  flock,  which,  if  10x16  feet,  having  an 
8x10  feet  shed  and  closed  room  of  same  dimensions, 
will  comfortably  accommodate  20  to  40  fowls,  ac- 
cording to  variety,  the  larger  fowls  of  course  re- 


POULTRY   HOUSE   NO.   3. 

quiring  more  space  to  a  given  number  than  the 
smaller  ones. 

Those  who  have  never  given  this  method  of  win- 
ter housing  a  trial,  should  fit  up  at  least  one  small 
house  of  this  plan  and  give  it  a  fair  test  the  com- 
ing winter.  We  are  confident  that  the  results  in 
health  of  the  flock,  number  and  fertility  of  the 
eggs  laid  will  be  all  that  could  be  desired  and 
that  such  a  test  will  result  in  the  adoption  of  some 
such  arrangement  for  giving  the  entire  flock  the 
benefit  of  this  'open  air  fund"  in  the  future. 

POULTRY  HOUSE  NO.  4. 

A  house  built  with  the  arrangements  of  open 
sheds  connected  with  a  closed  room  in  whicji  the 


38 


STANDARD   PERFECTION 


fowls  may  roost,  lay  or  remain  in  very  severe 
weather,  is  held  in  great  favor  by  those  who  recog- 
nize the  benefit  and  importance  of  open  air  exer- 
cise to  the  flock  during  winter.  This  arrangement 
is  illustrated  in  Fig.  4,  which  shows  a  succession 
of  closed  room  and  open  shed,  which  may  be  ex- 
tended to  any  length  desired  when  the  site  is  suffi- 
ciently level  to  allow  it.  Each  closed  room  opens 
into  its  respective  shed,  affording  the  fowls  their 
choice  between  the  two  rooms,  and  it  will  be  found 
that  they  much  prefer  the  open  air  even  on  quite 
cold  dsijs,  in  w^inter,  especially  if  the  shed  floors 
are  kept  dry  and  well  littered  with  straw,  chaff 


POULTRY  HOUSE  NO.  4. 

or  leaves,  etc.  If  the  grain  feed  is  scattered  in 
this  litter  the  fowls  will  busy  themselves  the  entire 
day  in  searching  for  it,  and  this  open  air  exercise 
will  prove  an  important  factor  in  keeping  the  flock 
in  health  and  inducing  egg  production.  The  roof 
and  north  wall  of  these  sheds  may  be  of  the  same 
material  and  construction  as  the  house;  merely 
omitting  the  south  walls  of  the  building  at  each 
"shed  space";  a  dry  dirt  floor  will  be  suitable  for 
these  sheds  if  the  same  is  filled  so  as  to  raise  it 
eight  or  ten  inches  above  the  surrounding  level,  but 


POULTRY  BOOK.  39 

for  the  closed  rooms  we  would  prefer  a  board  floor, 
as  these  rooms  should  be  kept  very  clean,  and  a 
board  floor  is  more  easily  swept  than  any  other. 

In  Fig.  4  the  sheds  are  shown  with  fronts  en- 
closed with  wire  netting  to  prevent  the  fowls  of  the 
different  pens  from  getting  together;  a  curtain 
could  also  be  provided,  to  let  down  over  the  open 
side  of  the  shed  during  extreme  cold  and  cloudy 
weather  and  thus  give  the  fowls  the  use  of  their 
''exercising  room"  without  undue  exposure. 

Poultry  Houses  Nos.  3  and  4  are  by  courtesy  of 
Poultry  Tribune,  Freeport,  111. 

POULTRY  HOUSE  NO.  5. 

This  house  is  20x32  feet,  sill  measure.  Center 
part  12x20  feet,  9  feet  to  the  square,  having  a  solid 
floor  3  feet  above  top  of  sill  (dotted  line  shows 
where  floor  should  be).  This  part  of  the  house  is 
the  roosting  and  laying  compartment.  Ground 
plan  shows  partition  through  length  of  building, 
made  of  plastering  lath,  and  flooring  up  and  down 
in  roosting  room.  The  frame  is  of  studding  2x4 
inches,  weather  boarded  with  worked  barn  boards, 
also  lined  with  same,  with  smooth  side  out,  having 
building  paper  tacked  to  studding  under  it.  Roosts 
hang  from  ceiling  on  iron  rods  to  within  14  inches 
from  floor;  a  board  set  in  grooves  in  wall  divides 
floor  space  under  roosts  to  keep  droppings  from 
mixing  with  litter  on  balance  of  floor.  Feed 
troughs  are  placed  around  wall  as  shown  in  plan. 
Ladders  lead  ap  from  scratching  floor  to  each  roost 


40 


STANDARD   PERFECTION 


room.  This  roosting  compartment  is  sealed  up  on 
under  side  of  rafters,  which  permits  of  a  window 
in  each  gable  above  the  square  of  the  building, 
giving  splendid  ventilation  without  any  patent  ar- 


POULTRY  BOOK. 


41 


rangements.  Each  window  is  hinged  to  bottom  of 
frame  and  can  be  opened  or  closed  to  suit  the 
weather.  Wings  are  3  feet  high  in  front  and 
7  feet  where  they  join  roost  rooms.  Nest  boxes  can 
be  placed  where  convenient,  as  it  is  always  best 


P  o  w  w 


42  STANDARD   PERFECTION 

to  use  some  kind  of  portable  ones.  Sheathing  of 
hemlock,  covered  with  building  paper,  then  shingled 
with  hemlock  shingles ;  cost  of  material  above  foun- 
dation, $89.42.  Foundation  can  be  made  to  suit  any 
one 's  fancy,  but  should  be  made  six  or  eight  inches 
above  natural  lay  of  land,  and  filled  in  to  bottom 
of  sill  with  gravel  or  dry  soil  of  any  kind,  or  cut 
corn  fodder  for  scratching  material. 

The  space  under  floor  of  main  building  is  a  part 
of  scratching  floor  with  a  lath  partition  extending 
through.  It  is  calculated  as  an  all-year  poultry 
house ;  the  windows  in  north  and  south  are  hinged 
and  are  intended  as  outlets.  This  house  is  suitable 
for  50  hens  and  two  males.  The  object  in  having 
it  divided  is  to  allow  of  the  flock  being  separated 
into  two  lots  in  case  of  a  bad  spell  of  weather  when 
hens  should  be  enclosed.  It  is  not  necessary  to 
separate  them,  but  I  do  it,  as  I  think  when  they  are 
confined  to  the  house  for  weeks  at  a  time  it  is  bet- 
ter to  have  the  flock  divided. 

BROOD  COOPS. 

If  satisfactory  results  are  to  be  had,  when  chicks 
are  reared  by  their  natural  mother,  the  hen,  a  good 
brood  coop  is  almost  a  necessity.  To  be  sure  one 
can  get  along  with  old  boxes  and  barrels  if  he 
will  be  ready  at  any  moment  to  dash  out  and  secure 
them  against  danger  on  the  approach  of  the  sudden 
wind  and  rain  that  is  sure  to  come  during  the 
spring  and  early  summer,  or  to  seize  lantern  and 
shot  gun  at  the  first  squaivk  when  the  festive  slamk 


POULTRY  BOOK. 


43 


pays  a  visit  to  the  range.  But  the  question  is,  does 
it  pay  to  be  a  prey  to  all  this  anxiety  and  perhaps 
in  the  end  lose  a  large  portion  of  the  young  stock  ? 
We  do  not  think  it  does,  and  hence  illustrate,  in 
this  issue,  a  brood  coop  which  can  be  built  by  any 
poultryman  and  at  small  expense.  No.  1  shows  the 
completed  coop  as  it  would  appear  when  occupied 
by  a  hen  and  brood.  The  dimensions  of  this  coop 
are  as  follows:  Bottom,  18  inches  wide  by  24 
inches  long  on  the  inside  (the  siding  should  extend 
down  over  the  edge  of  bottom  instead  of  resting 
on  the  bottom,  as  shown  in  illustration;  this  will 


No.  1. 
prevent  rain  from  beating  in  at  this  point  and 
wetting  the  bottom  of  tlie  coop).  The  sides  should 
be  12  inches  high  at  rear  and  21  inches  at  front,  to 
give  proper  slope  to  roof.  The  roof  is  made  sepa- 
rate from  coop  and  nailed  to  two  cleats  about  Ixli^ 
inches,  notches  are  cut  in  the  sides  of  coop  to  fit 
these  cleats  which  have  a  small  hook  at  each  end, 
staples  are  driven  into  the  sides  of  coop,  at  proper 
place,  and  roof  can  then  be  hooked  on  secure 
against  any  wind.     The  object  in  having  roof  mov- 


44 


STANDARD  PERFECTION 


able  is  for  convenience  in  cleaning.  It  can  be 
quickly  and  easily  removed,  coop  turned  upside 
down  and  a  few  taps  on  the  bottom  will  clean  the 
coop.  The  loose  roof  or  "flap"  that  is  shown  as 
a  "porch  roof"  is  one  of  the  greatest  advantages 
of  this  coop,  as  it  may  be  arranged  to  suit  the  re- 
quirements of  all  kinds  of  weather,  and  let  down 
entirely  and  fastened  at  night,  thus  securing  the 
hen  and  her  brood  against  molestation  from  with- 


No.  2. 
out.  This  flap  is  shown  in  illustration  as  being 
fastened  with  iron  hinges,  but  a  strong  piece  of 
leather  may  be  used  instead  and  will  allow  "flap" 
to  be  laid  entirely  back  upon  the  roof  or  closed  en- 
tirely as  may  be  desired;  inch  cleats  should  be 
nailed  across  this  flap  also,  thus  allowing  an  inch 
space  for  ventilation  when  same  is  let  down  over 
the  front  of  coop. 


POULTRY   BOOK.  45 

The  cleats  shown  on  bottom  of  coop  are  about 
11^x114  inch^  and  raise  the  coop  above  the  ground 
sufficiently  to  prevent  any  dampness.  A  slatted 
door,  to  fit  the  front  of  coop  may  be  made  and 
fastened  at  one  side  with  hinges,  and  will  be  found 
very  convenient  when  letting  hen  out  or  in. 

This  coop  may  be  made  of  %  matched  stuff,  and 
will  then  be  light  and  easy  to  move  about,  the  roof 
should  be  well  painted  or  covered  with  roofing  paper 
and  then  painted,  and  should  extend  over  the  sides 
of  coop  about  three  inches.  The  material  for  such 
a  coop  will  not  cost  to  exceed  60  cents,  while  the 
saving  in  anxiety,  ''fussing,"  and  valuable  chicks 
will  repay  the  first  cost  many  times  during  one 
season,  and  if  coops  are  well  made  and  stored  away 
carefully  when  not  in  use,  they  will  last  for  years. 

A  small  yard,  two  feet  wide,  four  feet  long,  and 
as  high  as  the  front  of  the  coop,  and  made  of  lath, 
will  be  found  a  convenient  addition  to  this  brood 
coop,  as  the  hen  may  be  allowed  to  be  outside  of 
coop  and  yet  not  run  at  large,  while  at  feeding 
time  the  chicks  will  be  secure  from  the  older  fowls 
and  can  get  the  full  benefit  of  the  rations  given 
them. 

To  arrange  coop  for  the  reception  of  the  hen 
and  chicks  just  hatched,  place  it  (if  in  early 
spring)  in  some  sunny  spot,  on  a  slight  elevation 
if  possible,  put  in  dry  dirt  sufficient  to  cover  the 
bottom  of  coop  to  the  depth  of  about  half  an  inch, 
cover  with  fine,  dry  straw  or  chafi:',  and  coop  is 


46  STANDARD   PERFECTION 

ready  for  tenants.  The  dry  dirt  in  bottom  will 
absorb  all  moisture  and  prevent  filth  from  adhering 
to  the  coop.  On  cool,  sunny  days  turn  the  *'flap 
roof"  back  and  allow  the  sun  to  shine  in.  When 
it  is  wet  and  stormy,  the  same  may  be  let  down  as 
shown  at  No.  1. 

In  brood  coop  Fig.  3  we  have  the  old  fashioned 
one  that  has  been  in  use  for  centuries  and  to  this 
day  has  not  become  extinct.  This  is  quickly  made, 
and  from  almost  any  kind  of  material  that  may 
happen  to  lie  around  the  place.  The  end  pieces  are 
nailed  together  at  the  top  cone-shaped  or  much 


Fig.  3. 
like  an  inverted  letter  V.  Then  take  old  barrel 
staves,  or  any  old  boards  that  may  happen  to  be 
lying  around,  nail  them  on  for  a  cover,  leaving 
one  loose  at  front  side  for  a  door,  as  shown  in  the 
illustration.  This  door  may  be  fastened  with 
leather  straps  which  will  serve  as  hinges.  Best 
make  a  bottom  out  of  boards  to  set  the  coop  on 
after  it  is  completed.  This  will  prevent  the  chicks 
from  being  drowned  in  case  of  heavy  rain.  This 
bottom  should  have  cleats  one  inch  thick  under  it 
so  as  to  let  all  water  flow  through  under  the  coop. 


POULTRY   BOOK.  47 

In  the  early  spring  when  the  weather  is  cool,  all 
coops  should  be  placed  in  the  sun  where  it  is  warm, 
but  after  the  weather  grows  warmer  they  must  be 
removed  to  the  shade,  as  chicks  cannot  stand  too 
much  heat.  Too  much  heat  is  productive  of  bowel 
disease  in  chicks,  the  same  as  becoming  chilled — 
both  produce  the  same  results.  Always  provide 
abundance  of  shade  in  very  warm  weather  and 
abundance  of  sunshine  in  quite  cool  weather. 

In  Fig.  4  we  have  an  illustration  of  a  barrel 
sawed  in  two  lengthwise,   the  staves  first  being 


Fig.  4. 
nailed  to  the  hoops  so  that  it  cannot  fall  together 
while  being  sawed  apart.  This  coop  is  roomy  and 
cheap,  and  any  one  can  get  a  sugar  or  a  flour 
barrel  to  make  a  brood  coop.  A  false  bottom  may 
be  provided  for  the  barrel  coop,  the  same  as  in  Fig. 
3,  which  will  serve  as  a  protection  against  the  chicks 
getting  drowned  in  case  of  a  heavy  rain.  In  front 
of  the  barrel,  boards  three  inches  wide  may  be 
driven  in  the  ground,  far  enough  apart  to  permit 
the  chicks  to  run  in  and  out.  The  middle  board 
may  be  so  arranged  that  it  may  be  removed  in  order 
to  let  the  mother  h^n  out  when  desired. 


t8 


STANDARD   PERFECTION 


In  Fig.  5  we  have  a  very  nicely  arranged  coop 
vfhich  is  a  little  more  expensive,  yet  it  can  be  con- 
structed from  very  cheap  material  and  the  cost  will 
be  very  small  compared  to  its  convenience.  In 
place  of  the  slide  door  a  loose  slat  may  be  removed 
to  let  the  mother  hen  out  with  her  brood.  There 
i>s  a  false  bottom  to  this  coop  which  extends  8  inches 
in  front  of  the  coop,  on  which  to  place  the  drinking 
fountain  for  the  chicks;  and  the  mother  hen  can 
also  drink  by  reaching  through  between  the  slats, 
which  are  set  2%  inches  apart. 


Fig.  5. 
You  will  notice  that  the  sides  of  this  coop  extend 
down  over  the  edge  of  the  bottom  and  rest  on  the 
cleats  that  are  nailed  fast  crosswise.  This  device 
prevents  any  v-ater  from  running  into  the  coop; 
hence  the  bottom  is  kept  perfectly  dry  at  all  times. 
The  roof  of  this  coop  should  extend  2  inches  over 
the  sides,  though  as  you  see  it  in  the  illustration, 
the  sides  are  nailed  to  the  side  of  the  roof  (an  error 
of  the  artist) .  You  notice  the  illustration  indicates 
the  side  as  being  nailed  to  the  bottom ;  this  also  is 


POULTRY   BOOK. 


49 


wrong.  The  sides  drop  down  loose  on  both  sides, 
facilitating  the  cleaning  of  the  coop. 

All  coops  should  be  cleaned  at  least  once  a  week 
and  the  floors  saturated  with  kerosene  oil.  This,  if 
properly  done,  will  keep  them  from  being  overrun 
with  lice  during  the  warm  weather. 

Fig.  6  is  only  a  store  box  closed  all  around  ex- 
cept one  side,  and  on  this  side  are  3-inch  slats 
nailed  21.4  inches  apart.  This  may  be  set  in  front 
of  any  of  the  brood  coops  to  allow  the  chicks  to 
exercise  during  the  first  week  after  coming  from 
the  shell.  I  have  found  this  method  very  practical. 
They  should  not  be  allowed  to  run  out  in  the  morn- 


Fig.  6. 
ing  until  the  dew  is  entirely  off  the  grass,  and  this 
extra  compartment  serves  well  for  the  purpose  of 
giving  more  room  until  time  for  them  to  be  lib- 
erated. 

In  Fig.  7  we  have  a  feeding  coop  which  is  con- 
structed entirely  from  3-inch  slats.  Tnis  device 
is  intended  to  be  used  for  feeding  the  young  chicks 
when  they  are  from  4  weeks  to  2  months  old.  The 
coop  may  be  set  where  it  is  most  convenient  for 
the  chicks.     All  food  may  be  thrown  in  this  coop, 


50 


STANDARD   PERFECTION 


the  slats  being  only  far  enough  apart  to  permit  the 
young  chicks  to  enter,  thus  preventing  the  old  hens 
or  larger  fowls  from  eating  the  food  from  the 
younger  or  smaller  ones. 

This  feeding  coop  may  be  made  either  large  or 
small  to  suit  the  flock  of  chicks  you  are  caring  for. 
Or  you  may  have  a  number  of  them,  as  it  is  not 
best  to  make  them  so  large  as  to  be  unhandy  to 
move  from  one  place  to  another. 


Fig.  7. 


POULTRY  BOOK.  51 


CHAPTER  IV. 

SELECTION  OF  BREEDS  AND  BREEDING. 

A  mistake  is  oftentimes  made  in  selecting  fowls 
of  a  breed  that  is  not  suited  for  the  purposes  for 
which  they  are  to  be  kept.  If  egg  production  is 
the  all-important  point,  it  is  a  most  serious  mistake 
to  select  a  breed  of  fowls  that  is  not  noted  for  this 
product.  If,  on  the  other  hand,  meat  is  the  chief 
object,  an  expensive  mistake  will  be  made  if  any 
but  heavy-bodied  fowls  are  chosen.  Then,  too,  if 
fowls  are  kept  for  both  meat  and  egg  production, 
some  breed  of  the  middle  class  should  be  chosen. 
These,  while  they  do  not  attain  the  great  size  of 
the  Asiatics,  arc  sufficiently  large  to  be  reared  prof- 
itably to  supply  the  table  with  meat,  and  at  the 
same  time  have  the  tendency  for  egg  production 
developed  sufficiently  to  produce  a  g'oodly  number 
of  eggs  during  the  year.  The  AVyardottes  and 
Plymouth  Rocks  are  good  illustrations  of  this  class 
of  fowls.  While  individuals  of  these  breeds  have 
made  excellent  records  in  egg  production,  the  rec- 
ords of  large  numbers  do  not  compare  favorably 
with-  the  egg  production  of  the  Mediterranean 
fowls.  All  of  the  so-called  Mediterranean  fowls 
have  a  great  tendency  toward  egg  production,  and 
require  only  the  proper  food  and  care  to  produce 
eggs  in  abundance. 

A  serious  mistake  is  also  made  in  selecting  fowls 


52  STANDARD   PERFECTION 

for  breeding  purposes  and  in  selecting  eggs  for 
hatching.  On  many  farms  the  custom  is  to  select 
eggs  for  hatching  during  the  spring  months,  when 
nearly  all  of  the  fowls  are  laying.  No  matter  how 
poor  a  layer  a  hen  may  be,  the  chances  are  that 
most  of  the  eggs  will  be  produced  during  the  spring 
and  early  summer  months.  A  hen  that  has  laid 
many  eggs  during  the  v/inter  months  is  quite  likely 
to  produce  fewer  eggs  during  the  spring  and  early 
summer  months  than  one  that  commenced  to  lay 
on  the  approach  of  warm  weather.  Springtime  is 
nature 's  season  for  egg  production.  All  fowls  that 
produce  any  considerable  number  of  eggs  during 
the  year  are  likely  to  be  laying  at  this  time.  It 
is  therefore  plain  that  whenever  eggs  are  selected 
in  the  springtime  from  a  flock  of  mixed  hens,  com- 
posed of  some  good  layers  and  some  poor  ones,  a 
larger  per  cent  of  eggs  will  be  obtained  from  the 
poor  layers  than  at  almost  any  other  season  of  the 
year.  A  serious  mistake  is  therefore  made  in  breed- 
ing largely  from  the  unprofitable  fowls.  Whenever 
it  is  possible,  fowls  that  are  known  for  the  great 
number  of  eggs  they  have  produced  during  the  year 
should  be  selected  for  the  breeding  pen.  While 
it  will  be  almost  impossible,  and  certainly  imprac- 
ticable, in  the  majority  of  cases  to  keep  individual 
records  of  egg  production,  yet  a  selection  may  be 
made  that  will  enable  the  breeder  to  improve  his 
flock  greatly. 

The  two  things  necessary  to  produce  large  quan- 


POULTRY  BOOK.  53 

titles  of  eggs  with  the  Mediterranean  fowls  are: 
(1)  Proper  food  and  care,  and  (2)  a  strong  consti- 
tution, which  will  enable  the  fowls  to  digest  and 
assimilate  a  large  amount  of  food ;  in  other  words, 
fowls  so  strong  physically  that  they  will  stand  forc- 
ing for  egg  production.  In  this  relation,  we  may 
look  at  the  fowl  as  a  machine.  If  that  machine  is 
so  strong  that  it  can  be  run  at  its  full  capacity 
all  the  time,  much  greater  profit  will  be  derived 
than  if  it  can  be  run  at  its  full  capacity  only  a 
part  of  the  time. 

There  is,  perhaps,  no  time  in  the  history  of  the 
fowl  that  will  indicate  its  vigor  so  well  as  the  molt- 
ing period.  Fowls  that  molt  in  a  very  short  time 
and  hardly  stop  laying  during  this  period,  as  a 
rule,  have  strong,  vigorous  constitutions,  and  if 
properly  fed  give  a  large  yearly  record.  On  the 
other  hand,  those  that  are  a  long  time  molting  have 
not  the  vigor  and  strength  to  digest  and  assimilate 
food  enough  to  produce  the  requisite  number  of 
eggs.  If  it  is  necessary  to  select  fowls  at  sometime 
during  the  year  other  than  the  molting  period,  some 
indication  of  their  egg-producing  power  is  shown 
in  their  general  conformation.  It  is  a  rule  that 
fowls  bred  for  egg  production  are  larger  bodied 
than  those  bred  for  fancy  points.  Whenever  vigor 
and  constitution  form  an  important  part  in  the  se- 
lection of  fowls  for  breeding,  the  size  of  the  fowls 
is  invariably  increased. 


54  STANDARD   PERFECTION 

IMPROVEMENTS  OF  BREEDS. 

The  improvement  of  breeds  is  a  subject  thajt  has 
received  most  careful  study  from  scientific  men. 
It  should  receive  the  attention  of  all  poultry  raisers. 
Either  one's  flock  will  grow  poorer  or  it  will  remain 
indefinitely  as  it  is,  or  it  will  increase  in  produc- 
tiveness and  so  in  profit.  Now  there  is  not  likely 
to  be  any  increase  unless  it  is  brought  about  by 
most  careful  attention,  especially  to  the  subject  of 
breeding.  Good  care  except  in  this  particular  and 
the  general  operation  of  the  law  of  heredity,  will 
keep  the  flock  at  about  the  same  value  for  a  long 
period ;  while  neglect  in  the  general  care  of  a  flock 
will  cause  it  to  decrease  in  value. 

Heredity  produces  uniformity.  Improvement  is 
to  be  sought  only  in  variation.  Some  animals  will 
be  found  to  have  a  capacity  for  variation  from  gen- 
eration to  generation,  while  others  will  change  but 
little.  The  breeder  who  wishes  improvement 
always  looks  for  variation.  If  any  line  of  descent 
shows  marked  variation,  he  at  once  begins  to  experi- 
ment with  that  in  the  hope  of  improvement.  Of 
course  the  variation  may  not  be  for  the  better. 
That  is  a  thing  one  must  take  chances  upon.  But 
at  any  rate  the  only  chance  of  improvement  is  in 
variation,  and  in  selecting  and  breeding  fowls  that 
show  a  tendency  to  variation.  As  a  rule,  males 
vary  more  than  females,  and  the  young  more  nearly 
resemble  the  female  than  the  male. 


POULTRY   BOOK.  55 

IN-AND-IN-BREEDING. 

Another  method  of  producing  better  fowls  is 
what  is  known  as  in-and-in-breeding.  It  consists 
in  mating  closely  related  fowls  of  superior  value. 
Thus  if  one  has  one  or  two  exceptionally  good  lay- 
ers, their  chicks  will  be  mated  with  the  old  fowls, 
or  with  others  from  the  same  stock,  thus  increasing 
in  a  progressive  ratio  the  blood  known  to  be  good. 

There  is  some  difference  of  opinion  as  to  in-and- 
in-breeding,  some  holding  that  too  much  mating  of 
near  relatives  produces  deterioration.  There  is  no 
doubt  some  truth  in  this.  At  the  same  time,  there 
is  probably  less  objection  to  the  practice  in  the 
case  of  fowls  than  of  any  other  animals.  In-and- 
in-breeding  has  played  an  important  part  in  the 
production  of  breeds,  and  there  can  be  no  doubt 
that  carried  to  a  moderate  degree  it  is  eminently 
useful.  Of  course  there  will  be  examples  of  deter- 
ioration. Not  all  experiments  of  this  kind  will  re- 
sult successfully,  but  these  exceptions  will  be  found 
in  all  methods  of  improvement  by  breeding. 

It  is  sometimes  supposed  that  by  mating  two 
fowls  of  superior  qualities,  the  good  qualities  of 
both  will  be  obtained  in  the  offspring.  This  is  by 
no  means  always  the  case.  Often  the  bad  qualities 
of  both  will  be  perpetuated,  while  the  good  quali- 
ties will  be  lost.  However,  good  qualities  differing 
in  kind  are  sometimes  doubled  up  in  this  way. 

CROSS-BREEDING. 

Cross-breeding,  or  the  mating  of  two  well  known 


56  STANDARD  PERFECTION 

and  distinct  breeds  with  each  other,  except  for  spe- 
cial purposes,  is  not  as  popular  now  as  it  once  was. 
Very  often  in  cross-breeding  the  progeny  will  re- 
vert to  the  type  of  some  early  ancestor.  Darwin 
speaks  of  mating  a  black  Spanish  and  a  White  Silky 
and  getting  a  fowl  much  resembling  the  wild  Jungle 
Fowl  of  India,  supposed  to  be  the  source  of  all  our 
domestic  birds.  Reversion  is  indeed  very  often  likely 
to  occur  when  a  cross  is  made  between  very  dis- 
tinct and  well  established  breeds.  The  blood  of  the 
two  breeds  does  not  blend  well.  But  cross-breeding 
is  responsible  for  new  breeds  in  many  cases,  as  for 
instance  the  Plymouth  Rocks  and  the  Wyandottes. 

DO  THOROUGH-BREDS  PAY? 

The  question  is  often  asked  if  it  pays  to  raise 
thorough-breds,  or  pure-bred  stock.  The  answer  is 
that  everything  depends  on  the  care  the  animals  are 
to  receive.  There  is  no  doubt  that  thorough-bred 
stock  does  pay  if  it  is  properly  cared  for ;  but  if  it 
is  not  well  cared  for  it  will  soon  relapse  into  the 
very  ordinary  kinds,  or  something  even  less  valu- 
able. So  the  attempt  to  raise  pure-bred  stock  will 
result  only  in  a  loss.  The  common  stock  of  mixed- 
breeding  is  usually  more  hardy,  and  on  the  whole 
is  better  adapted  to  care  for  itself  where  the  fowls 
are  turned  out  to  scratch  for  themselves  and  no 
special  attention  is  paid  to  them. 

Food  has  always,  and  always  will,  play  an  im- 
portant part  in  the  improvement  and  perfection 
of  breeds.     The  raiser  of  common  fowls  who  says 


POULTRY  BOOK.  57 

he  does  not  believe  in  pampering  his  animals  makes 
a  sad  mistake,  and  at  least  for  him  thorough-breds 
have  little  or  no  value. 

And  yet  the  scientific  man  can  undoubtedly  get 
a  great  deal  more  out  of  improved  breeds  if  he 
vnll  take  the  time  and  trouble  to  care  for  them 
properly,  and  has  the  brain  to  do  so.  Well  bred 
stock  should  always  have  an  abundance  of  the 
proper  food,  warm  houses,  and  clean  pens.  There 
is  no  doubt  that  they  pay  when  well  cared  for. 


58  STANDARD  PERFECTION 


CHAPTER  V. 


THE  DIFFERENT  BREEDS. 

For  convenience  we  may  divide  fowls  into  four 
(glasses,  namely: 

Egg  breeds. 

Meat  breeds. 

General-purpose  breeds. 

Fancy  breeds. 

Of  course  this  division  is  not  hard  and  fast,  for 
one  breed  may  be  considered  by  one  raiser  as  a 
meat  breed,  and  by  another  as  a  general-purpose 
breed  because  it  has  good  egg-laying  qualities. 
Every  man  must  judge  for  himself,  as  the  result 
of  experiment. 

In  a  general  way  the  egg  breeds  include  the  small 
and  nervous  fowls  that  have  a  strong  tendency  to 
produce  eggs  all  the  year  round.  They  are  as  a 
rule  of  little  value  as  sitters,  and  while  young  at 
least  they  are  too  active  to  fatten  easily.  Leghorns, 
Spanish,  Minorcas,  and  Hamburgs  are  good  illus- 
trations of  this  type  at  its  best. 

The  meat  breeds  are  usually  the  largest  kinds  of 
fowls,  being  much  larger  than  the  egg  breeds,  and 
somewhat  larger  than  the  general-purpose  fowls. 
They  make  the  most  persistent  sitters,  being  large, 
slow,  and  gentle,  and  not  easily  frightened.  To 
this  class  belong  especially  the  Brahmas,  Cochins, 
and  Lanshans. 


POULTRY  BOOK. 


59 


The  general-purpose  fowls  are  fairly  good  for 
both  meat  and  eggs.  Under  good  conditions  they 
will  lay  fairly  well,  and  they  are  of  fair  size  and 
afford  a  good  quality  of  meat  when  it  is  properly 
prepared.  Plymouth  Rocks  and  Wyandottes  are  the 
best  illustrations  of  this  class. 

The  fancy  breeds  are  raised  more  for  looks  than 
for  utility,  and  are  typified  by  the  Polish  and  Ban- 
tams. 


LIGHT  BEAHMAS. 


60  STANDARD   PERFECTION 

The  Light  Brahmas  are  one  of  the  oldest  breeds  on  the 
poultry  list.  They  have  been  bred  in  the  Old  World  cen- 
turies ago.  All  through  the  annals  of  the  history  of  poul- 
try dom  they  have  figured  prominently  as  baders  in  their 
race,  and  withstood  trying  ordeals  as  no  other  breed  ever 
has.  New  breeds  may  come  and  go,  but  the  good  old  Light 
Brahma  keeps  pace  with  the  times.  They  have  maintained 
the  foremost  position  among  thousands  of  scrutinizing 
admirers  down  through  all  ages,  and  they  continue  to 
satisfy  all  who  have  tried  them.  Any  breed  giving  universal 
satisfaction  among  so  many  breeders  must  have  qualities 
of  a  very  high  order.  Qualities  that  are  undisputed  and 
rarely  possessed  in  any  other  variety!  They  are  very 
large,  dress  well  for  market,  have  a  nice  yellow  skin,  will 
fatten  nicely  when  matured,  and  they  command  the  highest 
market  price.  Eggs  are  quite  large  and  brown  in  color. 
Some  are  lighter  in  color  than  others.  The  best  specimens 
sometimes  laying  the  lightest  colored  eggs.  The  females 
make  good  sitters  and  good  mothers.  They  will  thrive 
well  in  small  enclosures.  A  fence  four  feet  high  will  be 
sufficient  to  keep  them. 

DAEK  BEAHMAS. 
The  Dark  Brahmas  are  one  of  the  most  prominent  mem- 
bers of  the  great  Asiatic  family.  They  are  very  beautiful, 
especially  the  female.  The  plumage  of  the  female  is  a 
steel  gray  with  delicate  pencilings,  except  on  hackle,  where 
the  pencilings  are  quite  prominent,  making  them  a  very 
desirable  fowl  for  the  city  and  town,  as  the  dust  and  soot 
will  not  soil  their  plumage.  The  plumage  of  the  cock, 
although  quite  different  from  that  of  the  hen,  commands 
admiration  of  those  who  have  a  taste  for  the  beautiful  in 
nature.  No  breed  is  more  hardy  from  the  time  it  picks 
the  shell  until  ripe  in  old  age  than  the  Dark  Brahma.  As 
egg  producers  they  are  second  to  none  of  the  Asiatics. 
With  their  great  vigor  of  constitution  when  young,  they 
feather   rapidly    and    are   ready   early   for   the   market   as 


POULTRY  BOOK. 


61 


spring  chickens  or  broilers.  In  weight  they  are  about  the 
same  as  the  Light  Brahma,  cocks  weighing  at  maturity, 
when  in  good  condition,  from  10  to  12  pounds,  and  hens, 
when  in  good  condition,  8  to  10  pounds. 


DARK   BKAHMAS. 


62 


STANDARD  PERFECTION 


BUTF   COCHINS. 


POULTRY   BOOK.  63 


BUFF   COCHINS. 


The  Buff  Cochin  is  the  oldest  of  the  Cochin  family. 
They  are  pure  and  princely  Asiatics,  coming  from  the 
Orient — the  starting  point  of  all  good,  where  we  find  the 
first  habitation  of  the  human  race  and  the  beginning  of 
the  Christian  era.  Dr.  Spaulding  says  the  Buffs  were  once 
the  awe-inspiring  Shanghai,  whose  clarion  crow  shook  the 
western  continent  some  50  years  ago.  The  Buff  Cochins 
are  elegant  fowls,  being  compact,  good  layers,  good  sitters, 
good  mothers,  and  are  well  adapted  to  confinement  in 
small  enclosures  or  yards. 

They  are  very  largs  and  broad,  ranking  in  size  with 
the  Brahmas,  are  very  hardy,  both  as  chicks  and  fowls, 
it  being  seldom  that  sickness  of  any  kind  is  found  among 
them.  They  are  well  adapted  to  cold  climates,  being  quite 
heavily  feathered,  and  not  having  very  large  combs  and 
wattles,  so  they  are  not  apt  to  get  frost-bitten  in  the 
severest  weather.  In  color  they  are  a  rich  buff,  which 
makes  them  a  suitable  fowl  for  country,  village  or  city. 
Thsy  are  of  very  quiet  habits,  will  not  fly  over  a  fence 
4  feet  high,  which  makes  them  very  desirable,  as  it  insures 
comfort  to  your  neighbors,  and  you  have  the  satisfaction 
of  living  in  peace  with  those  around  you.  They  are  good 
winter  layers.  Early  hatched  pullets  will  begin  laying  in 
December  and  lay  all  winter. 

Size  of  cocks,  when  matured  (in  good  flesh)  will  weigh 
from  9  to  12  pounds.  Hens  from  7  to  10  pounds;  however, 
in  many  instances  they  have  attained  much  greater  weights 
Wian  those  given. 


64 


STANDARD   PERFECTION 


WHITE   COCHINS. 


In  a  general  way  the  White  Cochins  are  the  same  as  all 
other  Cochins  excepting  in  color.  The  above  cut  gives  a 
good  representation  of  this  grand  old  breed  of  fowls.  They 
possess  the  same  good  qualities  as  the  Buff  Cochins,  and 
in  our  long  experience  in  breeding  we  find  them  excep- 
tionally good  layers  for  a  large  fowl,  and  we  do  not  hesitate 
to  recommend  them  as  being  better  layers  than  some  of 
the  other  Cochin  families.  They  are  very  large  and  have 
a  stately  appearance,  are  quite  prolific  and  vigorous  grow- 
ers; being  very  hardy  they  withstand  disease  better  than 
many  other  varieties  of  fowls.  Chicks  mature  rapidly, 
which  is  just  what  is  needed  for  a  valuable  market  fowl. 
There  is  no  breed  of  fowls  better  adapted  for  small  en- 
closures than  the  White  Cochins,  as  they  bear  confinement 
exceptionally  well;  but  if  allowed  their  liberty  they  are 
very  good  foragers. 


POULTRY  BOOK. 


65 


PAETRIDGE  COCHINS. 

The  Partridge  Cochins  are  the  most  popular  and  to  us 
the  handsomest  of  all  Cochins.  With  many  it  is  the 
favorite  breed.  In  plumage  they  are  rich  and  elegant,  and 
so  dark  as  not  to  become  soiled  when  kept  in  city  yards. 
The  hen  is  a  rich  brown,  with  beautiful  cross  pencilings 
in  black;  hackle,  golden  or  yellow,  striped  with  black, 
having  a  downy  appearance  and  a  satisfied,  motherly  bear- 
ing. Cocks  have  solid  black  breast,  back  red,  hackle  and 
saddle  orange  red,  with  fine,  well-built,  symmetrical  form 
and  proud,  aristocratic  carriage.  They  are  large;  cocks 
weigh  9  to  12  pounds,  hens  7  to  10  pounds  at  maturity. 
They  are  easy  to  rear,  extremely  hardy,  breed  remarkably 
true  to  feather,  are  very  fine  in  shape,  have  yellow  legs 
and  skin  and  sell  well  in  market.  Excellent  layers  during 
the  greater  part  of  the  year,  and  their  flesh  is  toothsome, 
being  tender,  juicy  and  presentable  in  color.  They  are 
good  sitters  and  good  mothers.  They  are  eminently  fitted 
for  either  the  farmer,  cottager,  fancier  or  mechanic,  or 
anyone  desiring  a  large  and  beautiful  fowl,  quiet  and  gentle 
iv  '^sposition,  and  not  inclined  to  roam. 


66 


STANDARD  PERFECTION 


BLACK   COCHINS. 


Black  Cochins  are  not  bred  quite  so  extensively  as  the 
other  Cochin  varieties,  which  is  probably  due  to  their  color. 
Their  general  make-up  is  the  same  as  that  of  other  Cochins, 
and  they  possess  quite  rare  qualities;  are  very  large,  weigh- 
ing at  maturity,  when  in  good  flesh,  as  high  as  12  pounds. 
However,  this  weight  is  only  attained  by  some  of  the  finest 
specimens.  Have  nice  yellow  skin,  which  for  market  pur- 
poses is  preferable.  They  are  good  layers  of  nice  dark- 
colored  eggs,  and  they  lay  better  during  the  winter  months 
than  many  others.  They  make  good  sitters,  kind  and 
gentle  mothers,  giving  the  best  of  care  to  their  young. 
Chicks  grow  rapidly,  are  strong  and  hardy.  Will  mature 
in  about  six  months.  The  Black  Cochins  are  easily  confined 
to  small  inclosures,  unlike  in  any  other  breeds;  when  allowed 
to  roam  they  make  good  foragers. 


POULTRY  BOOK. 


67 


BARRED  PLYMOUTH  ROCKS. 

The  Barred  Plymouth  Rocks  are  so  well  known  the  world 
over  that  it  is  almost  useless  to  give  them  a  detailed  de- 
scription. They  are  found  among  the  breeds  of  all  fanciers 
generally,  and  it  is  with  pride  that  we  can  point  to  this 
variety  of  fowls,  and  claim  it  to  be  a  pure  American  breed, 
with  qualities  for  an  all-purpose  fowl  equal  to  the  best. 
They  are  vigorous,  noted  for  hardiness  of  constitution; 
young  chicks  grow  rapidly  and  are  ready  for  market  at 
a  very  early  age.  "When  matured  they  are  large,  ranking 
next  in  size  to  the  Asiatics;  they  have  clean  legs,  beautiful 
blue-barred  plumage,  are  first-class  layers,  good  mothers, 
but  not  inveterate  sitters,  and  an  excellent  table  fowl.  This 
breed  is  undoubtedly  one  of  the  most  profitable  breeds  in 
existence,  and  is  acknowledged  the  farmer's  fowl.  As 
•^•^  market  quality,  we  need  not  call  your  attention,  as  the 
name  Pymouth  Rock  is  all  that  Js^ecessary. 


68 


STANDARD   PERFECTION 


BUFF  PLYMOUTH  KOCKS. 


POULTRY  BOOK.  69 


BUFF   PLYMOUTH   EOCKS. 

Still  the  new  breeds  continue  to  come,  and  as  long  as 
thej  come  with  merits  equal  to  the  Buff  Plymouth  Eock, 
we  have  room  for  them.  This  new  breed  deserves  the 
attention  of  all  who  are  interested  in  a  fowl  with  such 
merits  as  are  found  in  the  other  varieties  of  the  Plymouth 
Eocks.  They  possess  "the  same  general  characteristics  as 
do  all  their  ancestors,  mth  the  exception  of  color.  This  is 
a  new  breed,  its  origin  dating  back  to  only  a  few  years 
ago.  While  not  an  old  variety,  we  are  glad  to  note  their 
breeding  qualities  as  being  superior  to  most  others.  The 
merits  of  the  Buff  Plymouth  Eock  cannot  be  disputed,  as  they 
are  in  the  strictest  sense  a  first-class  all-purpose  fowl.  They 
are  quite  large,  have  nice,  well-rounded  bodies,  and  a  bright 
yellow  skin.  They  have  clean  legs  of  medium  length.  Are 
wel]  adapted  to  both  the  fancier  and  the  market  poultry- 
man.  In  our  experience  we  find  them  better  layers  than 
the  Black  Plymouth  Eocks.  Their  eggs  are  of  about  the 
same  color,  size  and  quality  as  other  Plymouth  Rocks.  They 
are  good  sitters  and  make  excellent  mothers.  Their  young 
are  vigorous  growers  and  round  up  at  an  early  age. 


70 


STANDARD   PERFECTION 


WHITE  PLYMOUTH  KOCKS. 


POULTRY  BOOK.  71 


WHITE    PLYMOUTH    EOCKS. 

The  White  Plymouth  stands  to-day,  without  any  exception, 
at  the  head  of  all  general  purpose  fowls.  They  are  exceed- 
ingly hardy  and  mature  very  early.  Standard  irmght  for 
cocks,  9%  pounds;  hens,  7^  pounds.  They  dress  excellent, 
having  a  fine  yellow  skin  and  legs,  which  are  admired  rery 
much  in  market  poultry.  They  are  of  fine  build,  very 
stylish,  and  one  of  the  best  laying  breeds  in  existence, 
laying  mostly  brown-shelled  eggs,  although  the  color  of 
them  varies  from  light  to  a  dark  brown.  For  the  market 
poultryman  we  can  recommend  no  breed  suited  better  to 
his  wants  than  the  White  Plymouth  Eocks.  Our  stock  is 
second  to  none,  scoring  from  90  to  95  points. 

Our  fowls  are  of  fine  build,  large  and  heavy,  and  stately 
carriage;  we  would  invite  you  to  give  them  a  trial  and 
be  convinced  for  yourself  of  the  rare  qualities  which  the 
White  Plymouth  Eocks  possess. 


72 


STANDARD   PERFECTION 


PEA  COMB  BAEEED  PLYMOUTH  EOCKS. 


POULTRY   BOOK.  73 

PEA    COMB    BAREED    PLYMOUTH    ROCKS. 

The  Pea  Comb  Barred  Plymouth  Rocks  have  been  bred 
fr<to  the  Single  Comb  variety.  They  have  been  bred  from 
sports;  thus  they  retain  the  excellent  qualities  of  their 
ancestors.  They  are  quite  large,  being  about  the  size  of 
the  Single  Comb  Barred  Plymouth  Rocks;  but  they  have 
a  pea  comb,  which  is  much  desired  in  our  colder  Northern 
climates  on  account  of  its  being  nearer  frost-proof  than 
larger  single  combs.  They  possess  the  best  qualities  to 
be  found  in  a  general  market  fowl.  Are  large,  have  a  nice 
yellow  skin,  smooth  legs,  which  should  be  yellow,  and  in 
most  cases  are  yellow.  However,  some  few  dark  spots  on 
the  leg  will  not  disqualify,  but  are  simply  imperfections. 
They  have  not  been  bred  as  extensively  as  their  single  comb 
ancestors,  consequently  they  are  not  bred  as  fine  in  plumage 
as  the  single  comb  variety.  They  are  splendid  layers  of 
mostly  brown  or  yellow  eggs.  Some  are  lighter  in  color 
than  others.  They  make  fine  mothers,  and  are  good  sitters, 
yet  they  are  not  as  persistently  broody  as  some  of  the  larger 
varieties.  The  chicks  thrive  well  with  ordinary  care,  and 
will  grow  to  weigh  a  pound  and  a  pound  and  a  half  at 
an  early  age.  They  are  a  breed  that  we  can  recommend 
to  anyone  who  wishes  to  have  a  good  valuable  fowl  for 
their  own  use.  Our  matings  in  this  variety  are  exceptionally 
fine  this  season.  The  males  are  large  and  well  barred  to 
the  skin.  Hens  and  pullets  of  this  season's  matings  are 
also  large  and  well-marked  birds. 


74 


STANDARD   PERFECTION 


PEA  COMB  WHITE  PLYMOUTH  EOCKS. 


POULTRY  BOOK.  75 


PEA  COMB  WHITE  PLYMOUTH  ROCKS. 

Another  variety  of  white  fowls  which  bids  fair  to  be- 
come very  popular  among  the  masses  are  the  P.  C.  White 
Plymouth  Eocks.  Like  the  single  comb  variety,  they 
possess  all  the  desirable  qualities  of  an  all-purpose  breed, 
and  in  one  point  they  will  surpass  them.  Having  the  pea 
comb,  they  are  what  may  be  called  frost-proof,  which  is 
a  very  desirable  feature  in  cold  climates.  They  are  not 
bred  as  extensively  as  the  single  comb  variety,  owing  to 
the  fact  that  they  are  practically  a  new  breed,  and  people 
have  not  become  acquainted  with  their  qualities  as  they 
should.  They  are  large,  good  style,  grand,  stately  carriage, 
well-shaped  body,  have  a  nice  yellow  skin,  which  is  so  de- 
sirable in  market  poultry.  Hens  make  good  sitters  (but 
are  not  persistently  broody),  good  mothers,  will  care  for 
their  young  as  well  as  any  breed.  Their  chicks  grow  very 
rapidly,  feather  out  early  and  will  round  up  for  market 
when  quite  young.  Their  laying  qualities  are  not  to  be  dis- 
puted. They  will  lay  as  many  eggs  as  any  of  the  large 
breeds.  Their  eggs  are  the  same  in  color  as  other  Plymouth 
Eock  eggs.  This  is  a  noble  breed,  and  is  destined  to  be- 
come one  of  the  leading  varieties  when  once  their  merits 
are  better  known. 


76 


STANDARD  PERFECTION 


CORNISH  INDIAN  GAMES. 


POULTRY   BOOK.  77 

COENISH   INDIAN   GAMES. 

This  is  a  breed  that  is  gaining  public  favor  very  rapidly. 
It  is  a  breed  for  general  purposes,  having  the  qualities  of 
a  market  fowl,  i.  e.,  compactness,  yellow  legs,  heavy  weight 
(cocks,  9  to  11  pounds;  hens,  7  to  8^^  pounds),  from  which 
there  is  but  little  waste  in  dressing,  and,  being  of  quick- 
growing  habits,  they  produce  a  fine  broiler  in  a  short  time 
because  they  have  short  feathers,  the  nutriment  required 
to  put  feathers  on  other  breeds  going  to  flesh,  which  is  more 
juicy  and  tender  in  this  breed  than  in  a  young  turkey. 
The  Indian  Game  hens  are  good  sitters  and  mothers,  and 
the  chicks  are  very  hardy.  In  color  the  fowls  are  quite 
pretty;  the  bright  brown  shafts  and  the  glossy  green  lacing 
make  a  beautiful  contrast.  Here  we  have  a  fowl  for  the 
market  poultryman,  the  farmer,  the  broiler  raiser,  the  egg 
producer  and  the  fancier.  The  general  appearance  is  that 
of  a  powerful  bird.  Body  very  broad,  thick  and  compact; 
flesh  firm  and  solid.  In  the  male  the  plumage  of  the  breast 
and  underbody  is  a  green,  glossy  black;  neck-hackle  same 
color,  with  brown  crimson  shafts  to  feathers;  back  and 
saddle  a  mixture  of  green,  glossy  black  and  brown  crimson. 
Wings  chestnut  brown,  with  metallic  green,  glossy  black 
wing  bar.  In  the  hen  the  ground  color  is  chestnut  brown, 
vrith  beautiful  lacings  of  metallic  green,  glossy  black.  The 
legs  and  skin  in  both  sexes  are  a  very  rich,  bright,  deep 
orange  yeHow,  which  makes  them  very  desirable  for  market, 
jc'ace,  wattles  and  comb  are  a  rich  red. 


78 


STANDARD   PERFECTION 


EED  PYLE  GAMES. 


The  Red  Pyle  Game  is  in  general  make-up  and  quality  the 
same  as  the  Brown  Eed  or  Black-Breasted  Red  Game,  only 
differing  in  color.  They  are  very  courageous  and  hardy, 
and  to  most  people  not  lacking  in  beauty.  Color  of  cock, 
hackle  and  saddle  orange,  light  red  or  chestnut;  breast, 
shaft  and  margin  of  feathers  chestnut  red,  wings  white  and 
ted,  tail  white,  body  white.  The  hens  are  mostly  white 
to  a  creamy  white,  running  darker  on  breast  and  wings. 


POULTRY  BOOK. 


79 


BLACK  SU^IATEA  GAMES. 


The  Black  Sumatra  Game  is  not  as  well  known  in  the 
poultry  circle  as  many  other  varieties  of  the  Game;  yet 
we  have  bred  them  right  in  line  for  many  years,  and  by  a 
thorough  test  we  find  them  to  be  a  fowl  deserving  of  credit. 
They  do  not  resemble  the  Game  family  to  a  very  great 
extent,  being  more  heavily  feathered  than  most  Games. 
In  color  they  are  a  solid  black  throughout,  shading  being 
a  lustrous  green,  which  makes  them  very  rich  and  handsome 
in  color.  They  are  very  good  layers  of  medium-sized  eggs, 
ranging  in  color  from  white  to  a  darker  shade.  They  make 
exceptionally  good  mothers,  and  will  take  care  of  a  broo'd 
of  chicks  as  well  as  one  might  wish.  Chicks  are  hardy  and 
grow  fast.  They  are  a  splendid  table  fowl,  as  all  Games 
are.  Cocks  weigh,  when  in  good  flesh,  from  6  to  8  pounds, 
and  hens,  from  5  to  7  pounds. 


80 


STANDARD   PERFECTION 


BLACK-BEEASTED  EED  GAMES. 


POULTRY  BOOK.  81 


BLACK-BREASTED    BED   GAMES. 

The  Black-Breasted  Red  Game  is  the  best  known,  being 
the  oldest  breed  and  probably  bred  the  most  extensively  of 
any  variety  of  the  Game  family.  They  stand  at  the  head, 
and  they  justly  deserve  their  prominence.  It  is  hardly  neces- 
sary to  give  a  full  description  of  this  old  breed,  as  it  is  so 
^-ell  known.  Now  we  come  to  a  difficult  point ;  as  all  Games 
possess  good  qualities,  and  in  size  they  are  all  about  the 
same,  except  the  Indian  Game,  they  being  somewhat  heavier 
than  other  Games.  They  all  possess  courage  and  are  very 
hardy  and  vigorous,  but  the  B.  B.  R.  Game  is  the  standard 
fowl  in  the  Game  circle.  In  color  they  somewhat  resemble 
the  Brown  Leghorn,  but  are  larger  than  the  Leghorn.  The 
Games  are  all  good  mothers  and  good  sitters,  but  not  in- 
veterate hatchers;  and  as  to  the  laying  qualities  of  the 
Games,  they  are  all  the  same.  One  variety  lays  about  the 
same  as  another,  but  they  are  not  supposed  to  lay  as  many 
eggs  as  the  Leghorn.  They  range  in  that  line  about  the 
same  as  the  Plymouth  Rock,  Java  or  Wyandotte.  Young 
chicks  feather  very  rapidly  and  grow  fast. 


82 


STANDARD  PERFECTION 


BEOWN  EED  GAMES. 


POULTRY   BOOK.  83 


BEOWN  EED   GAMES. 

The  Brown  Red  Gaines  are  second  to  none  in  this  coun- 
try— fine  specimens,  with  great  vitality  and  hardiness  of 
constitution.  To  say  they  are  good  layers  will  not  do  them 
justice,  as  they  have  proved  themselves  in  laying  almost 
equal  to  any  fowl,  and  surpassed  by  few.  They  are  very 
handsome,  the  color  of  male,  neck,  back  and  saddle  lemon, 
with  narrow  stripe  of  black  in  the  middle  of  the  feathers; 
breast,  ground  color  black,  laced  some  with  lemon;  wing 
bow  lemon,  wing  coverts  glossy  black,  primaries  and  sec- 
ondaries black  and  tail  glossy  black.  The  female,  neck- 
lemon,  with  a  narrow  stripe  of  black  in  middle  feathers; 
breast,  ground  color  black,  evenly  laced  with  lemon;  other- 
wise the  plumage  is  black  throughout.  Thsy  bear  confine- 
ment remarkably  well,  are  hardy  both  as  chicks  and  fowls. 
Chicks  grow  very  fast  and  mature  quite  early.  The  hens 
make  splendid  mothers,  taking  the  best  care  of  their  young. 
Cocks  weigh  from  6  to  8  pounds;  hens  from  5  to  7  pounds. 
They  are  a  fine  table  fowl  and  dress  very  nice,  and  pre- 
sentable. 


84 


STANDARD   PERFECTION 


BLACK  LANGSHANS. 


POULTRY   BOOK.  85 

BLACK   LANGSHANS. 

The  LangsLan  belongs  to  the  old  Asiatic  class  of  fowls. 
No  variety  has  risen  to  distinction  and  prominence  more 
rapidly  than  has  th3  Langshan.  They  have  gained  the 
entrance  to  the  front  ranks  in  the  poultry  fraternity. 
Langshans  were  imported  to  this  country  about  twenty- 
five  years  ago — origin  claimed  to  have  been  in  the  northern 
part  of  China.  They  are  very  prolific,  thrive  well  in  either 
small  inclosures  or  running  at  large.  The  chicks  when  first 
hatched  are  about  half  white,  and  quite  frequently  they 
will  show  some  white  feathers  in  wings  after  thsy  are  feath- 
ered out,  but  after  they  molt  these  chick  feathers,  black 
feathers  will  come  in  where  the  white  ones  were  seen.  In 
color  the  Langshan  is  a  beautiful  green,  glossy  black 
throughout,  which  makes  it  decidedly  handsome. 

Now,  as  to  their  laying  qualities,  we  have  found  them 
excellent  layers,  better  than  the  average  large  fowl.  Early 
hatched  pullets  will  begin  laying  in  early  winter  and  con- 
tinue throughout  the  whole  winter,  and  will  lay  reasonably 
well  all  spring  and  summer.  However,  the  condition  and 
care  of  fowls  must  be  taken  into  consideration,  not  only  in 
the  Langshans,  but  in  all  breeds.  They  lay  mostly  dark- 
colored  eggs,  yet  they  do  not  lay  strictly  one  color.  Some 
are  darker  in  color  often  than  others,  which  is  no  indication 
of  impurity  of  stock.  They  are  very  large  in  size  and  well 
built. 


86 


STANDARD   PERFECTION 


BUFF  LANGSHANS. 
These  are  a   new  variety   of  Langshan,   differing   from 
others  merely  in  color.     They  are  an  excellent  general  pur- 
pose breed. 


BUFF  COCHIN  BANTAMS. 
The  Buff  Cochin,  or  Pekin  Bantams,  in  color  are  a  golden 
buff  same  as  the  Buff  Cochin,  except  that  the  cock  is  usually 
dark,  almost  chestnut.  They  are  very  quiet,  tame  and  do- 
cile, making  the  very  finest  pets.  In  size  they  are  just  a 
Vi^\e  larger  than  the  Golden   Sebright  Bantams,  being  a 


POULTRY  BOOK. 


87 


little  broader  and  heavier  set.  All  who  see  them  admire 
them  for  their  exquisite,  unique  appearance  and  beauty. 
They  are  quite  good  layers  of  rather  small  eggs,  light  in 
color,  are  good  sitters  and  good  mothers.  Chicks  are  easily 
raised,  are  hardy  both  as  fowls  and  chicks.  They  bear  con- 
finement well,  thrive  just  as  well  in  small  inclosures  as  run- 
ning at  large,  and  are  fine  pets  to  have  on  a  nice  green  lawn 
where  they  command  the  admiration  of  all  who  see  them. 


GOLDEN  SEBRIGHT  BANTAMS. 
The  Golden  Sebright  Bantam  is  one  of  the  most  attractive 
breeds  of  all  Bantams.  No  breed  among  the  beautiful  pig- 
mies excels  the  Sebrights  in  beauty  of  penciling,  and  none 
are  prettier  pets.  In  color  they  are  rich  golden  yellow, 
laced  with  black  markings,  being  very  distinct  and  clear. 
They  are  very  hardy  both  as  chicks  and  fowls,  breeding  very 
true  to  color.  They  are  both  useful  and  a  true  fancy  fowl, 
excellent  layers  of  small  eggs,  good  sitters  and  good  moth- 
ers. They  are  quite  small,  standard  weight  for  cock  26 
ounces,  hen  22  ounces.  They  are  stylish,  active,  and  no 
lover  of  the  beautiful  can  afford  to  be  without  them. 


88 


STANDARD  PERFECTION 


AMERICAN  DOMINIQUES. 


POULTRY   BOOK.  89 


AMERICAN  DOMINIQUES. 

The  Dominique,  in  color,  resembles  the  Black  Plymouth 
Eock,  but  is  not  as  large,  has  a  longer  tail  and  a  rose  comb, 
while  the  Plymouth  Rock  has  a  single  comb.  The  Dominique 
is  one  of  the  oldest  varieties,  and  a  pure  American  breed. 
They  are  very  hardy,  chicks  grow  rapidly  and  mature  early. 
Pullets  often  begin  laying  at  from  five  to  six  months  old. 
The  hens  make  excellent  mothers  and  splendid  hatchers;  not 
being  so  clumsy  and  heavy,  they  seldom  break  an  egg  while 
sitting.  They  are  one  of  our  best  layers  of  eggs,  in  color 
from  a  light  to  a  darker  brown,  medium  in  size.  They  are 
a  splendid  table  fowl,  many  claiming  them  superior  to  all 
others,  having  a  yellow  skin,  dress  well  and  command  the 
highest  price  in  market.  They  are  very  gay,  stylish  and  fine 
in  appearance,  are  well  adapted  for  confinement  in  yards, 
and  if  left  to  roam  at  will  they  are  good  foragers.  The 
■color  of  plumage  being  the  same  as  the  Plymouth  Rock,  they 
iire  adapted  to  all  localities,  either  city,  village  or  country, 
as  the  soot,  smoke  and  dirt  will  not  mar  their  appearance. 
Por  general  utility  they  have  few,  if  any,  superiors.  In 
weight  they  are  large  enough  for  most  people,  cocks  weigh- 
ing from  7  to  8%  pounds  (when  in  good  flesh) ;  hens  from 
5  to  7l^  pounds,  making  a  nice  size  fowl  for  the  average 
poultryman  or  farmer. 


90  STANDARD  PERFECTSON 


BLACK  JAVAS. 


POULTRY  BOOK.  91 

BLACK   JAVAS. 

The  Java  is  an  old  variety  of  fowls.  It  is  claimed  that 
the  Black  Javas  were  bred  from  the  Plymouth  Eock.  Now, 
if  the  Black  Java  have  their  origin  from  the  Plymouth  Rock, 
th€y  must  of  necessity  occupy  a  front  rank  as  an  American 
breed.  They  will  withstand  the  severest  weather  in  our 
northern  climates.  Also  are  prolific,  and  thrive  just  as  well 
in  our  warmer  southern  climes. 

We  have  bred  the  Black  Java  for  many  years  and  find 
them  to  be  very  hardy  and  vigorous.  Chicks  thrive  well 
from  the  time  they  come  out  of  the  shell  till  old  age,  matur- 
ing very  early.  We  have  noticed  they  are  not  as  apt  to  take 
disease  as  some  other  varieties,  being  as  nearly  proof  against 
disease  as  any  fowl  we  have  ever  seen.  They  are,  we  think, 
about  the  best  layers  for  a  large  fowl,  laying  a  dark-colored 
egg,  but  not  strictly  one  color;  some  are  a  little  lighter  in 
color  than  others.  The  Java  hens  make  excellent  mothers,, 
taking  the  best  care  of  their  young.  They  are  good  sitters, 
but  are  not  as  persistently  broody  as  are  some  of  the  large 
varieties  of  fowls. 

In  color  the  Black  Java  is  what  the  name  implies,  black 
throughout.  The  cocks  are  of  a  lustrous  greenish  black 
about  the  same  as  the  Langshan.  Cocks  will  weigh  from  8 
to  10  pounds;  hens  from  7  to  9  pounds  (in  good  flesh). 
They  possess  rare  market  qualities,  having  the  best  possible 
make-up  for  a  valuable  market  fowl. 


92 


STANDARD  PERFECTION 


MOTTLED  JAVAS. 


The  Mottled  Java  is  a  pure  American  breed  of  fowla. 
They  possess  the  same  good  qualities  as  the  Black  Java. 
They  are  very  hardy  and  bear  confinement  in  small  inclo- 
sures  as  well  as  any  variety.  Yet  if  left  to  roam  they  make 
good  foragers.  The  chicks  mature  very  rapidly  and  begin 
laying  at  from  5  to  6  months  old.  The  hens  make  good  sit- 
ters and  also  good  mothers,  being  very  quiet  and  gentle. 
They  are  good  layers,  as  good  as  any  large  variety,  laying 
eggs  varying  from  a  dark  brown  to  a  light  color.  In  size 
they  rank  with  the  Plymouth  Eock  or  Black  Java.  Cocks 
weigh  when  in  good  flesh  from  8  to  10  pounds,  hens  from 
6  to  8  pounds.  In  color  they  are  black  and  white  intermixed 
as  the  name  implies  (Mottled  Javas.) 


POULTRY  BOOK. 


93 


SILVER  LACED  WYANDOTTES. 

The  great  popularity  attained  by  the  S.  L.  Wyandottes  in 
so  short  a  time  is  without  parallel;  and  no  other  breed  ia 
more  highly  esteemed  in  America  to-day.  They  have  at- 
tained public  favor  entirely  on  their  own  merits,  and  they 
are  not  the  coming  fowl,  but  the  fowl  that  has  come,  and 
that  to  stay.  For  table  qualities  they  cannot  be  excelled. 
They  are  hardy,  easily  raised,  mature  early,  and  for  broilers 
just  fill  the  bill.  As  egg-producers  they  are  excelled  only 
by  the  ''non-setting"  breeds,  laying  nice  rich-colored  eggs. 
They  have  beautiful  plumage,  bright  yellow  legs  and  skin, 
low  rose  combs  making  them  specially  adapted  to  our  north- 
ern climate.  They  are  of  good  size,  with  plump  bodies, 
cocks  weighing  81/2  to  10  pounds  and  hens  6  to  8  pounds. 
The  hens  are  good  sitters  and  careful  mothers,  but  not  per- 
sistently broody.  In  fact,  this  excellent  breed  <jombines  all 
the  good  qualities  for  a  ' '  general  purpose ' '  fowl. 


H 


STANDARD  PERFECTION 


GOLDEN  WYANDOTTES. 

In  the  general  utility  of  the  Wyandottes,  the  Golden,  the 
Silver,  the  Black  and  the  White  are  all  the  same.  The  only- 
difference  being  in  color,  it  is  a  matter  of  individual  taste 
as  to  which  breed  is  the  best  in  the  Wyandotte  family. 

They  are  all  splendid  layers,  and  that  the  whole  year 
around,  if  properly  cared  for.  They  lay  eggs  in  color  about 
the  same  as  the  Plymouth  Eock.  They  make  the  best  of 
mothers,  are  good  sitters,  but  not  persistently  broody. 
Chicks  are  hardy  and  grow  fast,  maturing  very  early.  Cocks 
when  in  good  flesh  weigh  from  7  to  9  pounds,  hens  from  6  to 
8  pounds.  The  plumage  of  the  Golden  Wyandotte  is  the 
same  as  that  of  the  Silver  Laced,  except  in  color,  the  center 
of  feathers  being  a  deep  rich  golden  bay,  laced  with  blaek, 
giving  them  one  of  the  richest  colors  we  have  in  the  feath- 
ered  race. 


POULTRY  BOOK. 


95 


WHITE  WYANDOTTES. 


The  White  Wyandotte  needs  no  detailed  description,  as 
the  description  given  the  other  varieties  of  Wyandottes  will 
apply  equally  well  to  the  white  variety,  except  as  to  color. 
In  color  they  are  white,  as  the  name  indicates.  They  have 
bright  red  wattles  and  ear  lobes,  comb  is  rocker  shaped,  as 
shown  in  the  above  illustration. 

They  have  clean  bright  yellow  legs,  and  being  white  they 
present  a  beautiful  appearance  on  a  nice  green  lawn.  While 
they  are  attractive,  they  possess  all  the  good  qualities  that 
combine  to  make  a  good  all-purpose  fowl.  Cocks  weigh 
about  the  same  as  the  other  \Vyandottes,  when  in  good  flesh, 
from  7  to  9  pounds,  and  hens  from  6  to  8  pounds. 


96 


STANDARD   PERFECTION 


BLACK  WYANDOTTES. 


The  Black  Wyandotte  is  one  of  our  most  valuable  breeds, 
and  ail  because  of  their  good  qualities  as  a  general  purpose 
fowl.  Their  plumage  is  a  beautiful,  glossy  black,  which 
makes  them  very  attractive.  They  combine  all  the  good 
qualities  of  the  Wyandotte  family  and  are  more  easily  bred 
frue  to  color  than  their  laced  cousins,  making  this  variety  a 
very  desirable  breed  to  both  farmer  and  fancier. 

If  you  are  in  search  of  a  good  all-around  fowl  you  will 
find  that  the  Black  Wyandotte  will  come  as  near  to  the  re- 
quirements as  any  of  the  older  varieties.  They  are  excellent 
layers  of  fine,  dark-colored  eggs;  having  a  nice  yellow  skin, 
they  make  a  very  desirable  fowl  for  market,  and  they  are 
just  the  right  build  and  weight.  Hens  often  reach  the 
weight  of  8  pounds,  and  cocks  10  pounds.  The  chicks  are 
very  hardy  and  grow  fast,  making  a  good  chicken  for  the 
enrly  market. 


POULTRY   BOOK. 


97 


BUFF  WYANDOTTES. 

Buff  Wyandottes  are  bred  from  the  other  Wyandotte  fam- 
ilies, and  are  pure  Wyandotte  blood  even  from  their  very 
beginning  of  existence.  They  are  not  a  new  breed  of  fowls 
by  any  means.  They  have  been  successfully  bred  for  more 
than  fifteen  years,  and  we  have  always  found  tnem  to  be  ex- 
ceptionally good  layers.  When  we  say  good  layers  we  are 
not  doing  justice  to  the  breed.  They  are  marvelous  layers! 
Tney  rival  any  breed  on  the  poultry  list,  and  their  eggs  are 
nice  size,  and  in  color  are  from  light  to  a  medium  dark 
brown.  Are  very  hardy,  and  as  chicks  they  thrive  and  grow 
very  fast  under  only  ordinary  care.  They  make  splendid 
broilers,  as  they  feather  out  very  young;  and  on  account  of 
their  being  a  medium  weight  variety  they  will  fatten  and 
plump  up  at  an  earlier  age  than  most  other  varieties.  There 
is  no  breed  better  adapted  for  broiler  raising  and  for  mar- 
ket than  the  Buff  Wyandotte.  In  size  they  rank  with  the 
other  Wyandottes,  and  they  bear  confinement  as  well  as  any 
breed  on  the  poultry  list.  In  color  they  are  a  nice  buff, 
"Which  is  very  well  suited  for  an  all-purpose  fowl,  and  much 
admired  by  all  lovers  of  the  feathered  tribes. 


98 


STANDARD   PERFECTION 


RED  CAPS. 
The  Red  Caps  are  an  old  breed,  having  been  knoTrn  in 
England  so  long  that  it  would  be  difl&cult  to  trace  their  ori- 
gin. However,  they  are  an  English  breed  of  fowls  and  are 
generally  known  throughout  this  country.  They  have  a 
large  red  comb,  from  which  they  derive  their  name  (Red 
Caps).  In  plumage  the  hen  is  a  nut  brown,  each  feather 
ending  with  a  blue-black  spangle.  The  cocks  are  black  on 
the  breast,  but  on  the  back,  wing  coverts  and  saddle  they 
are  a  mahogany  red.  They  are  very  pretty,  bear  confine- 
ment to  small  yards  quite  well,  and  are  considered  non-sit- 
ters, but  we  have  seen  an  occasional  one  get  a  little  broody, 
though  this  is  seldom  the  case.  In  egg  production  they  are 
about  the  same  as  the  Leghorns.  They  are  splendid  layers 
of  medium-sized  eggs,  ranging  in  color  from  white  to  a 
darker  shade.  In  weight  they  are  larger  than  the  Leghorn, 
cocks  weighing  from  6  to  7I/2  pounds  and  hens  from  5  to  6% 
pounds.  They  breed  very  true  to  color,  but  will  throw  off 
single  comb  specimens  occasionally,  which  is  quite  common 
among  all  rose  comb  varieties. 


POULTRY   BOOK. 


99 


HOUDANS. 

Houdans  are  a  French  fowl.  It  is  not  known  just  how 
long  they  have  been  in  existence,  nor  is  it  known  who  the 
originator  was.  However,  they  are  a  very  old  breed  and  are 
deserving  of  considerable  credit.  The  Houdan  hen  is  a  good 
layer,  her  eggs  are  good  size  and  in  .color  are  white.  She 
belongs  to  the  non-sitting  varieties.  We  have  bred  them 
for  years,  and  I  remember  but  a  couple  of  instances  that 
any  of  them  wanted  to  hatch,  which  is  common  among  all 
non-sitting  varieties.  After  they  are  several  years  old  some 
of  them  will  get  a  little  broody,  but  are  easily  broken.  The 
Houdans  have  five  toes,  a  crest  and  beard,  are  shaped  much 
like  a  Dorking,  hence  are  considered  valuable  as  a  fine  table 
fowl,  meat  tender,  juicy  and  fine  flavored.  Color  of  legs  of 
the  young  is  pink,  of  the  old  a  light  gray  with  sometimes 
pink  on  the  side.  The  chicks  are  decidedly  handsome  and 
grow  very  fast,  often  weighing  four  or  five  pounds  at  the 
age  of  four  months,  but  of  course  the  growth  depends 
largely  on  the  food  and  care  they  receive.  They  are  remark- 
ably hardy  and  thrive  well  under  ordinary  care.  Standard 
weight  for  cock  is  7  pounds,  hens  6  pounds.  They  are  not 
a  high  flyer,  will  not  roam  far  away,  yet  are  very  tame  and 
docile.  You  can  make  fine  pets  of  them  and  will  find  them 
well  adapted  for  small  runs. 


BLUE  ANDALUSIANS. 
The  Blue  Andalusian  is  an  English  breed  of  fowls,  dating 
back  fifty  years,  when  they  had  been  bred  extensively  in 
Andalusia,  Spain,  whence  they  derive  their  name.  They  be- 
long to  the  non-sitting  class,  and  are  never  known  to  get  in 
the  least  broody.  As  layers  they  have  no  superiors,  laying 
the  whole  year  aiound,  both  summer  and  winter.  In  color 
the  eggs  are  white  and  of  medium  size.  They  are  very 
hardy,  chicks  groAving  very  fast,  pullets  often  laying  at  the 
age  of  4  months;  they  have  red  wattles,  face  and  comb, 
and  white  ear  Icbes,  are  very  fine  in  appearance,  gay,  sty- 
lish, <3ommanding  the  admiration  of  all  who  see  them.  They 
are  about  the  same  size  as  the  Minorca.  However,  they  are 
not  without  a  fault,  they  do  not  breed  as  true  to  color  as 
most  other  varieties  do.  They  throw  off  a  larger  per  cent 
of  off-colored  chicks  than  any  other  variety.  However,  their 
other  good  qualities  make  up  for  this  weak  point. 


POULTRY  BOOK. 


101 


WHITE  MINOEGAS. 


The  White  Minorcas  are  supposed  originally  to  have  eome 
from  Spain.  It  is  not  known  just  how  they  originated,  but 
as  black  fowls  throw  white  chicks  sometimes  it  is  probable 
that  they  originated  in  that  way.  As  to  vitality  and  pro- 
ductiveness they  stand  on  a  level  with  the  Blacks.  They 
are  of  the  same  build,  have  coral  red  faces,  white  ear  lobes, 
fully  as  large  in  size,  and  equally  as  good  layers.  The 
White  Minorcas  (as  the  name  implies)  are  pure  white  in 
plumage,  very  gay  and,  attractive,  having  the  true  Minorca 
shape  and  good  qualities  in  general.  Standard  weight  is 
the  same  for  them  as  for  the  Blacks,  cocks  8  pounds,  hens 
6V2  pounds. 


102  STANDARD  PERFECTION 


BLACK  MINORCAS. 


POULTRY   BOOK.  103 


BLACK    MINOECAS. 

The  Black  Minorca  is  a  well  established  breed  of  English 
fowls,  belonging  to  the  Spanish  varieties,  and,  wherever 
bred,  are  considered  a  valuable  breed;  are  hardy  both  as 
fowls  and  chicks,  easily  raised,  mature  early,  and  pullets 
commence  laying  when  very  young.  They  are  non-sitters, 
small  eaters,  splendid  foragers,  and  without  doubt  very 
profitable.  Their  adaptability  to  all  soils  and  places, 
whether  in  confinement  or  allowed  unlimited  range,  makes 
them  very  popular,  and  suitable  to  the  city  fancier  as  well 
as  the  farmer.  Their  plumage  is  a  pure  black,  with  a  green 
or  metallic  luster.  Their  legs  are  nice  and  smooth  and  me- 
dium in  length.  The  chief  and  striking  ornament  of  the 
cock  is  his  comb,  which  is  very  large,  single,  straight  as  an 
arrow  and  evenly  serrated;  has  a  large  flowing  tail,  carried 
somewhat  high.  The  comb  of  the  hen  lies  over  on  one  side 
of  the  face,  in  a  peculiar  double  fold,  similar  to  those  of  the 
Leghorn,  but  much  larger.  Wattles  are  in  proportion  to  the 
combs.  The  face  is  red,  but  the  lobes  are  of  a  pure  white 
and  show  up  very  distinctly.  They  are  very  stylish,  having 
a  stately,  upright  carriage,  close,  compact  body,  medium 
low,  and  are  of  a  stouter  and  squarer  build  than  the  Span- 
ish.   Standard  weight  for  cock  8  pounds,  hens  6V2  pounds. 


104  STANDARD   PERFECTION 


BUFF  LEGHORNS. 


POULTRY  BOOK.  105 


BUFF  LEGHOKNS. 

The  Buff  Leghorn  belongs  to  the  Mediterranean  class,  as 
do  all  other  varieties  of  Leghorns.  They  are  a  new  breed, 
the  first  ones  being  imported  from  England  four  or  five 
years  ago ;  consequently  they  have  not  been  bred  long  enough 
to  get  the  true  buff  color  in  all  specimens,  but  are  being 
perfected  each  year,  so  that  to-day  they  breed  remarkably 
well.  The  principal  difficulty  is  to  get  a  solid  buff  tail  and 
an  even  buff  color  throughout  on  a  male.  I  have  seen  but 
few  such  specimens.  But  they  are  one  of  the  last  varieties 
that  we  should  discard.  They  stand  at  the  head  of  the  Leg- 
horn family  for  general  utility  and  are  strictly  non-sitters. 
Being  but  a  new  variety,  they  have  won  for  themselves  in  a 
very  short  period  the  admiration  and  praise  of  all  leading 
fanciers.  They  are  promising  to  outrival  their  cousins 
(White  and  Brown  Leghorns)  in  popular  favor,  the  general 
make-up  of  the  Buff  Leghorns  being  the  same  as  the  other 
Leghorn  varieties.  They  are  very  stylish,  and  have  the  beau- 
tiful buff  color,  which  presents  a  handsome  appearance,  mak- 
ing them  a  favorite  variety  of  fowls  with  most  people.  They 
are  great  layers,  equal  to  any,  if  not  superior  to  most  other 
varieties^  and  in  size  they  rank  with  other  Leghorns;  they 
are  small  eaters  and  bear  -confinement  well,  and  are  good 
foragers  when  allowed  to  roam. 


106  STANDAKD   PERFECTION 


SINGLE  COMB  BKOWN  LEGHORNS. 


POULTRY  BOOK.  107 


SINGLE  COMB  BEOWN  LEGHORNS. 

The  Single  Comb  Brown  Leghorn,  of  which  we  present 
you  herewith  a  good  illustration,  is  so  well  known  that  we 
consider  it  almost  unnecessary  to  give  it  a  detailed  descrip- 
tion. Yet  peradventure  there  are  some  who  are  not  familiar 
with  their  habits,  we  will  summarize  their  merits.  First, 
we  would  wish  to  impress  upon  the  mind  of  the  reader  that 
so  far  as  general  usefulness,  one  variety  of  Leghorns  is  not 
in  any  way  superior  to  another,  as  they  all  possess  the  same 
general  good  qualities  and  usefulness. 

Leghorns  are  considered  the  best  layers,  but  so  far  as  our 
experience  goes  we  cannot  say  they  are  the  best,  but  they 
are  as  good  as  any;  there  is  no  better.  The  Brown  Leg- 
horns have  red  wattle  and  comb,  white  ear  lobes,  are  brown 
in  color,  except  that  the  cock  is  black  on  breast,  deep  bay 
red  on  hackle.  Each  feather  should  have  a  black  stripe  in 
center,  back  and  saddle  a  deep  bay  red,  tail  black.  They 
have  a  yellow  skin  and  yellow  legs.  They  are  very  active 
and  spry,  and  very  hardy  both  as  chicks  and  fowls.  Chicks 
feather  out  very  fast  and  grow  rapidly,  maturing  at  an 
early  age.  Their  meat  is  very  tender,  sweet,  juicy  and  fine 
grained.  Cocks  weigh  from  about  5  to  6^  pound's,  hens 
from  3^  to  5  pounds. 


108 


STANDARD   PERFECTION 


SINGLE  COMB  WHITE  LEGHOENS. 


The  Single  Comb  White  Leghorn  is  in  general  make-up 
the  same  as  the  Brown  variety  except  in  color;  they  are 
white.  Hence  the  description  for  the  Brown  will  answer 
equally  as  well  for  the  White.  They  belong  to  the  Mediter- 
ranean class,  hence  are  considered  non-sitters;  they  are  ex- 
cellent layers  of  eggs,  white  in  color  and  medium  in  size. 
Some  Leghorn  breeders  claim  their  eggs  to  be  of  special  fine 
flavor.  However,  this  depends  entirely  on  what  food  is 
given  them;  if  fowls  are  fed  with  cabbage,  onions  or  tur- 
nips their  eggs  will  have  an  unpleasant  taste.  For  fine 
flavored  eggs  we  must  feed  good,  sound,  wholesome  food, 
such  as  corn,  wheat,  oats,  barley,  etc. 

The  eggs  of  the  White  Leghorn  usually  hatch  well,  as 
they  are  very  vigorous  and  prolific.  Chicks  are  quite  hardy 
and  mature  at  a  very  early  age;  pullets  often  begin  laying 
at  the  early  age  of  4  months.  They  bear  confinement  well, 
but  are,  if  left  at  will,  the  very  best  foragers.  In  size  they 
are  the  same  as  the  Brown;  cocks  weigh  from  4%  to  6 
pounds,  hens  from  3%  to  5  pounds. 


POULTRY  BOOK. 


109 


EOSE  COMB  WHITE  LEGHOENS. 


Eose  Comb  White  Leghorns  are  identical  with  the  Single 
Comb  variety,  except  that  the  comb  resembles  the  comb  of 
the  Hamburg.  They  are  much  admired  by  poultry  fanciers 
generally.  Their  freedom  from  frozen  combs  makes  them 
more  desirable  for  our  northern  climates  than  th€  Single 
Comb  variety.  They  are  very  stylish  and  attractive,  and 
belong  to  the  non-sitting  class  of  fowls ;  aa-e  splendid  layers, 
as  all  other  varieties  of  Leghorns.  Eggs  are  white  in  color 
and  medium  in  size.  They  are  very  hardy,  both  as  chicks 
and  fowls.  Chicks  grow  very  fast.  Pullets  frequently  begin 
laying  at  4  months  old.  They  are  a  fine  fowl  for  the  table, 
as  far  as  they  go,  but  being  rather  small  we  could  not  rec- 
ommend them  as  a  valuable  market  fowl,  but  so  far  as  turn- 
ing the  dollars  and  cents  your  way  in  the  egg  production 
they  stand  in  the  front  rank. 


110 


STANDARD  PERFECTION 


ROSE  COMB  BEOWN  LEGHOENS. 

The  Eose  Comb  Brown  Leghorns  are  very  popular,  being 
better  adapted  to  our  colder  climates  than  the  Single  Comb 
varieties.  They  combine  both  usefulness  and  beauty.  As 
egg  producers  they  are  simply  the  same  as  all  other  varieties 
of  Leghorns,  being  first-class  in  that  respect.  We  have 
often  noticed  the  statement  made  about  some  breeder's  fa- 
vorite variety,  as  everlasting  layers,  egg  m-achines,  etc.  If 
there  are  any  fowls  to  which  we  can  justly  apply  that  term 
it  is  to  the  Leghorn  family. 

They  have  good  style,  beautiful  plumage,  and  are,  gener- 
ally speaking,  very  handsome  and  attractive.  The  above  il- 
lustration gives  a  good  idea  of  their  general  appearance. 
They  are  hardy,  chicks  easily  raised  and  mature  quite  early. 
Pullets  begin  laying  quite  young  if  well  cared  for.  In  size 
they  rank  the  same  as  the  Single  Comb  variety.  Cocka 
weigh  about  4%  to  6  pounds,  hens  3^  to  5  pounds. 


POULTRY   BOOK. 


Ill 


WHITE  CRESTED  BLACK  POLISH. 

The  White  Crested  Black  Polish  are  a  very  old  variety,  be- 
longing to  the  non-sitting  class  of  fowls.  They  are  more 
bred  for  fancy  than  anything  else.  They  are  very  pretty 
with  their  large  white  crests,  yet  the  crests  in  many  in- 
stances are  not  entirely  white  as  the  name  indicates.  Nearly 
all  specimens  have  some  black  in  the  forepart  of  crest,  which 
is  only  a  common  thing.  However,  there  should  not  be  much 
black  for  a  really  fine  specimen.  Aside  from  their  crests 
they  are  black  throughout.  They  are  splendid  layers  of  eggs, 
medium  in  size.  They  bear  confinement  well.  They  are  not 
good  foragers.  Owing  to  their  large  .crests,  they  cannot  see 
well  enough,  are  easily  caught,  by  hawks,  etc.,  but  for  a 
fancy  fowl  in  town,  city  or  village  or  country,  to  keep  close 
around  the  place  or  yard,  they  are,  we  think,  very  pretty 
and  ornamental.  In  size  they  are  about  the  same  as  the 
Leghorn.  They  breed  remarkably  well.  Eggs  usually  are 
fertile  and  hatch  out  strong  chicks. 


112 


STANDARD  PERFECTION 


GOLDEN  POLISK 


POULTRY  BOOK.  113 


GOLDEN   POLISH. 

The  Golden  Polish  are  the  same  as  the  White 
Crested  Black,  they  are  a  very  old  breed.  They  are  very 
pretty,  the  color  of  the  hen  being  a  golden  bay,  each 
feather  ending  with  a  rich  black  spangle,  or  it  is  laeefl  with 
black.  The  cock,  on  the  breast,  is  a  golden  bay,  each  feather 
ending  with  a  black  spangle,  or  should  be  laced  with  black; 
so  you  see  that  they  may  either  be  laced  with  black  or  be 
spangled,  either  being  right  and  in  accordance  with  the 
standard.  They  are  splendid  layers  of  eggs,  medium  in  size 
and  usually  white  in  color,  yet  we  find  many  with  a  yellow- 
ish tint.  They  bear  confinement  to  small  inclosures  remark- 
ably well,  and  like  other  varieties  of  Polish  are  not  very 
good  foragers,  owing  to  the  crest.  The  Polish  generally  are 
not  high  flyers,  hence  can  easily  be  kept  with  an  ordinary 
high  fence.  The  chicks  grow  rapidly  and  are  remarkably 
hardy.  They  mature  early  and  pullets  begin  laying  when 
quite  young.  They  are  very  pretty  and  for  fancy  and  the 
egg  basket  we  know  of  no  breed  tliat  is  better  than  the  Po- 
lish varieties.  In  size  the  Goldens  are  the  same  as  the 
White  Crested  Black. 


114 


STANDARD   PERFECTION 


SILVEE  SPANGLED  JIAMBUEGS. 

The  Silver  Spangled  Hamburgs  are  one  of  the  most  beau- 
tiful varieties  that  can  be  found  on  the  poultry  list.  No 
one  can  pass  a  flock  of  them  without  a  glance  of  admiration. 
For  beauty  they  are  unsurpassed,  and  too  much  could  not  be 
said  of  this  beautiful  breed.  As  egg  producers  they  stand 
in  the  front  rank,  laying  the  year  around.  In  color  eggs 
are  white  and  medium  in  size.  Chicks  grow  quite  fast  and 
mature  very  early.  Pullets  often  begin  laying  at  4  months 
old.  They  are  very  small  feeders,  and  bear  confinement  in 
small  inclosures  remarkably  well. 

For  laying  qualities  and  beauty  they  stand  on  their  own 
merits  and  cannot  be  overestimated.  Hens  will  weigh  from 
3  to  4:^2  pounds,  cocks  from  4  to  5^  pounds. 


POULTRY  BOOK. 


115 


GOLDEN  SPANGLED  HAMBUEGS. 

The  description  of  ths  Silver  Spangled  answers  equally 
well  for  the  Golden,  with  the  exception  of  the  plumage. 
Where  the  Silvers  are  white  on  the  body  the  Goldens  are 
rich,  bright,  glossy*  red.    The  tail  is  solid  black. 

The  Golden  Hamburg  in  very  pretty,  one  of  the  hand- 
somest varieties  of  fowls.  They  are  great  layers.  Eggs 
are  wliite  in  color  and  medium  in  size.  They  are  equal  to 
the  Leghorns  in  their  lapng  capacity,  are  non-sitters,  and 
beaf  confinement  in  yards  or  vmiail  inclosures  as  well  as  any 
of  the  smaller  varieties  of  fowls.  The  eggs  usually  hatch 
well.  Chicks  if  properly  cared  for  grow  very  fast  and  ma- 
ture quite  early.  Pullets  frequently  begin  laying  at  the  age 
of  4  months.  But  they  are  not  considered  a  valuable  market 
fowl,  none  of  the  Hamburgs  are.  Their  merit  is  in  their 
beauty  and  egg-producing  qualit\es,  which  head  the  list. 
They  are  considered  an  English  fowl,  but  their  origin  has 
been  at  Hamburg,  Germany.  Their  weight  is  from  3  to  4^^ 
pounds  for  hens  and  cocks  from  4^'^  io  5^2  pounds. 

We  have  bred  them  right  along  in  ^Ine  for  a  number  of 
years,  and  consider  them  profitable  ars  <?gg  producers.  Our 
stock  is  as  good  as  can  be  procured  ay.vfvhere. 


116 


STANDARD   PERFECTION" 


fS«.v..rfij!iH| 


WHITE  FACE  BLACK  SPANISH. 
The  White  Faced  Black  Spanish  belong  to  the  Mediter- 
ranean class,  hence  are  classed  with  the  non-sitting  breeds. 
They  have  bright  red  wattles  and  combs,  and  face  being 
pure  white  they  present  a  striking  appearance  that  is  char- 
acteristic of  them  alone.  Their  plumage  is  a  nice  glossy 
black  throughout;  they  are  splendid  layers  of  large  eggs, 
mostly  white  in  color,  which  usually  hatch  well,  as  the  Span- 
ish possess  great  \dtality.  Chicks  grow  very  fast,  maturing 
with  good  care  at  an  early  age.  Pullets  have  been  known  to 
begin  laying  very  early  and  continue  laying  all  winter. 
They  are  quite  hardy  and  bear  confinement  as  well  as  most 
breeds  do.  If  left  to  roam  they  are  good  foragers.  Their 
meat  is  fine  grained,  tender,  sweet  and  juicy.  In  weight 
they  are  about  the  same  as  the  Black  Minorca,  viz.,  cocks 
weigh  from  6  to  8  pounds,  hens  from  5  to  7  pounds.  They 
breed  remarkably  true  to  «olor,  and  are  a  splendid  fowl  for 
egg  production  and  trade  in  general.     - 


POULTRY   BOOK.  117 


CHAPTER  VI. 

FEEDING. 

I 

In  feeding  for  egg  production,  a  valuable  lesson 
may  be  learned  from  nature.  It  will  be  observed 
that  our  domestic  fowls  that  receive  the  least  care 
and  attention,  or,  in  other  words,  whose  conditions 
approach  more  nearly  the  natural  conditions,  lay 
most  of  their  eggs  in  the  springtime.  It  is  our 
duty,  then,  as  feeders  k)  note  the  conditions  sur- 
rounding these  fowls  at  that  time.  The  weather  is 
warm,  they  have  an  abundance  of  green  food,  more 
or  less  grain,  many  insects,  and  plenty  of  exercise 
and  fresh  air.  Then,  if  we  are  to  feed  for  egg  pro- 
duction, we  will  endeavor  to  make  it  s-pringtime  all 
the  year  round ;  not  only  to  provide*  a  warm  place 
for  our  fowls  and  give  them  a  proper  proportion  of 
green  food,  grain  and  meat,  but  also  to  provide 
pure  air  and  plenty  of  exercise. 

Farmers  who  keep  only  a  small  florck  of  hens, 
chiefly  to  provide  eggs  for  the  family,  frequently 
make  a  mistake  in  feeding  too  much  corn.  It  has 
been  clearly  proved  by  experiment  that  eorn 
should  not  form  a  large  proportion  of  the  grain, 
ration  for  laying  hens;  it  is  too  fattening,  espe- 
cially for  hens  kept  in  close  confinement.  Until 
the  past  few  years  corn  has  been  considered  the 
aniversal  poultry  food  in  America.  This,  no  doubt, 
has  been  largely  brought  about  by  its  cheapness 


118  STANDARD   PERFECTION 

and  wide  distribution.  The  recent  low  prices  of 
wheat  have  led  farmers  to  feed  more  of  this  grain 
than  formerly,  and  with  a  frequent  improvement 
in  the  poultry  ration. 

When  comfortable  quarters  are  provided  for 
fowls  the  nutritive  ratio  of  the  food  should  be 
about  1:4;  that  is,  about  one  part  of  protein  or 
muscle-producing  compounds  to  four  parts  of  car- 
bohydrates, or  heat  and  fat-producing  compounds. 
Wheat  is  to  be  preferred  to  corn.  Oats  makes  an 
excellent  food,  and  perhaps  comes  nearer  tke  ideal 
than  almost  any  other  grain,  particularly  if  the 
hull  can  be  removed.  However,  American  egg 
buyers  seem  to  desire  dark  rather  than  light  yellow 
yolks,  and  wheat  and  oats  make  light  yolks,  while 
corn  makes  dark  yolks.  Hence  some  corn  should 
be  fed  with  the  other  grain  if  dark  yolks  are  de- 
sired. 

Buckwheat,  like  wheat,  has  too  wide  a  nutritive 
ratio  if  fed  alone,  and  produces  a  white  flesh  and 
light  colored  yolk  if  fed  in  large  quantities.  In 
forcing  fowls  for  egg  production,  as  in  forcing  ani- 
mals for  large  yields  of  milk,  it  is  found  best  to 
make  up  a  ration  of  many  kinds  of  grain.  This  in- 
variably gives  better  results  than  one  or  two  kinds 
of  grain,  although  the  nutritive  ratio  of  the  ration 
may  be  about  the  same.  It  has  been  found  by  ex- 
periment that  the  fowls  not  only  relish  their  ration 
more  when  composed  of  many  kinds  of  grain,  but 
that  a  somewhat  larger  percentage  of  the  whole  ra- 


POULTRY   BOOK.  119 

tion  is  digested  than  when  it  is  composed  of  fewer 
ingredients. 

It  is  conceded  by  the  majority  of  poultry  men 
that  ground  or  soft  food  should  form  a  part  of  the 
daily  ration.  As  the  digestive  organs  contain  the 
least  amount  of  food  in  the  morning,  it  is  desirable 
to  feed  the  soft  food  at  this  time,  for  the  reason 
that  it  will  be  digested  and  assimilated  quicker 
than  whole  grain.  A  mixture  of  equal  parts,  by 
weight,  of  corn  and  oats  ground,  added  to  an  equal 
weight-  of  wheat  bran  and  fine  middlings,  makes  a 
good  morning  food  if  mixed  with  milk  or  water, 
thoroughly  wet  without  being  sloppy.  If  the  mix- 
ture is  inclined  to  ba  sticky  the  proportion  of  bran 
should  be  increased.  A  little  linseed  meal  will  im- 
prove the  mixture,  particularly  for  hens  during 
the  molting  period,  or  for  chickens  when  they  are 
growing  feathers.  If  prepared  meat  scrap  or  ani- 
mal meal  is  to  be  fed  it  should  be  mixed  with  this 
soft  food  in  proportion  of  about  1  pound  to  25  hens. 
It  will  be  necessary  to  feed  this  food  in  troughs  to 
avoid  soiling  before  it  is  consumed. 

The  grain  ration  should  consist  largely  of  whole 
wheiat,  some  oats  and  cracked  corn.  This  should  be 
scattered  in  the  litter  which  should  always  cover 
the  floor  of  the  poultry  house.  It  is  necessary  to 
have  the  floor  of  the  poultry  house  covered  with  a 
litter  of  some  kind  to  insure  cleanliness.  Straw, 
chaff,  buckwheat  hulls,  cut  cornstalks,  all  make  ex- 
cellent litters.  The  object  of  scattering  the  grain 
in  this  litter  is  ta  give  the  fowls  exercise.     All 


120  STANDARD   PERFECTION 

breeds  of  fowls  that  are  noted  for  egg  production 
are  active,  nervous  and  like  %)  be  continually  at 
work.  How  to  keep  them  busy  is  a  problem  not 
easily  solved.  Feeding  the  grain  as  described  will 
go  a  long  way  toward  providing  exercise.  If  the 
fowls  are  fed  three  times  a  day  they  should  not  be 
fed  all  they  will  eat  at  noon.  Make  them  find 
every  kernel.  At  night,  just  before  going  on  the 
perches,  they  should  have  all  they  will  eat  up  clean. 
At  no  time  should  mature  fowls  be  fed  -more  than 
they  can  eat.  Keep  them  always  active,  always  on 
the  lookout  for  another  kernel  of  grain. 

GREEN   FOOD. 

While  perhaps  not  strictly  necessary  for  their 
existence,  some  kind  of  green  food  is  necessary  for 
the  greatest  production  of  eggs.  Where  fowls  are 
kept  in  pens  and  yards  throughout  the  year  it  is 
always  best  to  supply  some  green  food.  The  ques- 
tion how  to  supply  the  best  food  most  cheaply  is 
one  that  each  individual  must  solve  largely  for  him- 
self. In  a  general  way,  however,  it  may  be  said 
that  during  the  winter  and  early  spring  months 
mangel  wurzels,  if  properly  kept,  may  be  fed  to 
good  advantage.  The  fowls  relish  them,  and  they 
are  easily  prepared. 

Clover,  during  the  early  spring,  is  perhaps  one 
of  the  cheapest  and  best  foods.  It  is  readily  eaten 
when  cut  fine  in  a  fodder  cutter,  and  furnishes  a 
considerable  amount  of  nitrogen.  If  clover  is  fre- 
quently mowed,  fresh  food  of  this  kind  may  be  ob- 
tained nearly  all  summer,  particularly  if  the  season 


POULTRY,  BOOK.  121 

be  a  '^^i  one.  Alfalfa  will  also  furnish  an  abun- 
dance of  green  food.  It  must,  however,  be  cut  fre^ 
quently,  each  cutting  being  made  before  the  stocks 
become  hard  or  woody. 

A  good  quality  of  clover  hay  cut  fine  and  steamed 
makes  an  excellent  food  for  laying  hens  if  mixed 
with  the  soft  food. 

Cabbages  can  be  grown  cheaply  in  many  locali- 
ties and  make  excellent  green  food  so  long  as  they 
can  be  kept  fresh  and  crisp.  Kale  and  beet  leaves 
are  equally  as  good  and  are  readily  eaten.  Sweet 
apples  are  also  suitable,  and,  in  fact,  almost  any 
crisp,  fresh  green  food  can  be  fed  with  profit.  The 
green  food,  in  many  instances,  may  be  cut  fine  and 
fed  with  the  soft  food,  but,  as  a  rule,  it  is  better  to 
feed  separately  during  the  middle  of  the  day,  in 
such  quantities  that  the  fowls  can  have  about  all 
they  can  eat  at  one  time. 

GRIT. 

It  is  necessary  that  fowls  have  access  to  some 
kind  of  grit  if  grain  food  is  fed  in  any  considerable 
quantities.  During  the  summer  months,  wheo  they 
have  free  access  to  the  yards  or  runs,  it  will  not  be 
necessary  to  provide  grit,  providing  the  soil  is  at 
all  gravelly.  If,  on  the  other  hand,  the  soil  is  fine 
sand  or  clay,  it  will  be  necessary  not  only  to  pro- 
vide grit  during  the  winter  months,  but  throughout 
the  whole  year. 

Small  pieces  of  crushed  stone,  flint  or  crockery 
ware  will  answer  the  purpose  admirably.     Many 


122  STANDARD  PERFECTION 

keep  on  hand  constantly  crushed  granite  in  various 
»izes  suitable  for  all  kinds  of  domesticated  fowls. 

Crushed  oyster  shells,  to  a  large  extent,  will  sup- 
ply the  necessary  material  for  grinding  their  food 
and  at  the  same  time  furnish  lime  for  the  egg- 
shells. Chemical  analysis  and  experiments,  to- 
gether with  the  reports  from  many  practical  poul- 
trymen,  show  conclusively  that  the  ordinary  grain 
and  green  food  supplied  to  laying  hens  do  not  con- 
tain enough  lime  for  the  formation  of  the  egg- 
shells. It  will  require  several  times  as  much  lime 
as  is  ordinarily  fed  if  good,  strong  egg-shells  are  to 
be  produced.  Crushed  oyster  shells  will  supply 
this  necessary  lime  if  kept  continually  before  the 
fowls,  trusting  to  them  to  eat  the  amount  needed 
to  supply  lime  rather  than  mixing  the  shells  with 
food.  The  judgment  of  the  fowl  can  be  relied 
upon  in  this  respect. 

MEAT  FOOD. 

Where  fowls  are  kept  in  confinement  it  will  be 
necessary  to  supply  some  meat  food.  Finely  cut 
fresh  bone  from  the  meat  markets  is  one  of  the 
best,  if  not  the  best,  kind  of  meat  food  for  laying 
hens  and  young  chickens.  Unfortunately,  it  is  not 
practicable  for  many  poultrymen  to  depend  wholly 
on  this  product,  for  the  reason  that  it  is  often  in- 
convenient or  impossible  to  obtain,  and  when  once 
secured  it  cannot  be  kept  in  warm  weather  without 
becoming  tainted.  Tainted  bones  should  be  re- 
jected as  unfit  for  food.  Skim  milk  may  be  sub- 
stituted wholly  or  in  part  for  meat  food  without  a 


POULTRY  BOOK.  125 

decrease  in  egg  production,  provided  the  proper 
grain  ration  is  given.  The  best  meat  food  is  dry 
animal  meal,  that  is  guaranteed  wholesome.  One 
to  two  pounds  a  day  is  sufficient  for  25  hens. 

FEEDING  SMALL  CHICKENS. 

Chickens  do  not  require  food  for  the  first  twelve 
to  thirty-six  hours  after  hatching.  One  of  the  best 
foods,  that  can  be  fed  the  first  few  days  is  stale 
bread  soaked  in  milk.  This  should  be  crumbled 
fine  and  placed  where  the  chickens  have  free  access 
to  it,  and  where  they  cannot  step  on  it.  One  of 
the  difficult  problems  for  the  amateur  poultryman 
is  to  devise  some  means  for  feeding  little  chickens 
so  that  they  can  consume  all  of  the  food  without 
soiling  it.  If  placed  on  the  floor  of  the  brooder  or 
the  brooder  run,  the  larger  part  of  the  food  will  be 
trampled  upon  and  will  soon  become  unfit  to  eat. 

A  simple  and  efficient  feeding  trough  may  be 
made  by  tacking  a  piece  of  tin  about  3^/^  inches 
wide  along  the  edge  of  a  half-inch  board  so  that 
the  tin  projects  about  an  inch  and  a  half  on  either 
side  of  the  board,  bending  the  tin  so  a^  to  form 
a  shallow  trough,  and  fastening  the  board  ta 
blocks  which  raise  it  from  1  to  2  inches  from  the 
floor.  (See  Fig.  4.)  The  trough  may  be  from  1 
to  3  feet  long.  It  is  within  easy  reach  of  the  chick- 
ens and  so  narrow  that  they  cannot  stand  upon  the 
edges.  Food  placed  in  such  feeding  troughs  can. 
be  kept  clean  until  wholly  consumed. 

Granulated  oats  (with  the  hulls  removed)  make- 


124  STANDARD   PERFECTION 

an  excellent  food  for  young  chickens.  There  is, 
perhaps,  no  better  grain  food  for  young  chickens 
than  oats  prepared  in  this  manner.  It  may  be  fed 
to  good  advantage  after  the  second  or  third  day  in 
connection  with  the  bread  sopped  in  milk.  A  good 
practice  is  to  keep  it  before  them  all  the  time. 

The  chickens  should  have  free  access  to  some 
kind  of  grit  after  the  first  day.  Coarse  sand  makes 
an  excellent  grit  for  very  young  chickens.  As  they 
get  a  little  older  some  coarse  material  must  be  pro- 
vided. 

Milk  is  an  excellent  food  for  these  young  fowls, 
but  requires  skill  in  feeding. 

One  of  the  great  difficulties  in^  rearing  fowls  is 
to  carry  young  chickens  through  the  first  two 
weeks  without  bowel  disorders.  Too  low  tempera- 
ture in  the  brooder,  improper  food  and  injudicious 
feeding,  even  if  the  right  kinds  of  food  are  given, 
each  plays  an  important  part  in  producing  these 
disorders.  After  the  first  ten  days  milk  may  be 
given  more  freely,  perhaps,  than  during  the  earlier 
stages  of  the  chick's  existence.  As  the  chick  be- 
comes a  little  older,  more  uncooked  food  may  be 
fed.  A  mixture  of  fine  middlings,  wheat  bran,  a 
little  cornmeal,  and  a  little  linseed  meal  mixed 
with  milk  makes  a  valuable  food.  Hard-boiled 
eggs  may  be  fed  from  the  beginning,  but,  like  milk, 
require  more  skill  than  the  feeding  of  bread  sopped 
in  milk.  On  farms  where  screenings  from  the  vari- 
ous grains  become  really  a  by-product,  these  form 
a  cheap  and  efficient  food  for  ^he  little  chickens. 


POULTRY   BOOK.  125 

Wheat  screenings,  especially,  form  one  of  the  best 
foods,  particularly  if  they  contain  a  considerable 
portion  of  good  kernels  that  have  been  cracked  in 
threshing.  Then,  too,  screenings  contain  a  number 
of  weed  seeds  that  have  some  feeding  value  and 
are  relished  by  the  fowls.  They  not  only  provide 
sustenance,  but  give  variety,  and  this,  in  a  meas- 
ure, improves  the  general  health. 

Drinking  fountains  require  close  attention. 
Small  chickens  drink  frequently  and  oftentimes 
with  their  beaks  loaded  with  food,  which  is  left,  to 
a  greater  or  less  extent,  in  the  water  supply.  As 
it  is  necessary  to  keep  these  fountains  in  a  toler- 
ably warm  atmosphere  they  soon  become  tainted 
and  emit  a  disagreeable  odor.  This  condition  must 
not  be  allowed  to  exist,  for  all  the  food  and  drink 
consumed  by  fowls  should  be  wholesome.  It  has 
often  been  said  that  "cleanliness  is  next  to  godli- 
ness," and  certain  it  is  that  cleanliness  is  next  to 
success  in  poultry  keeping.  The  drinking  fount- 
ains must  be  kept  clean.  If  automatic  fountains 
are  used  great  care  must  be  exercised  in  keeping 
them  clean  and  free  from  bad  odors.  Nothing  less 
than  frequent  scalding  with  steam  or  hot  water 
will  answer  the  purpose.  A  cheap,  efficient  drink- 
ing fountain  may  be  made  ot  a  tin  can  with  a  small 
hole  in  one  end  nea(  the  side  of  the  can,  under 
which  is  soldered  a  crescent-shaped  piece  of  tin, 
forming  a  lip  or  a  small  receptacle  for  water.  If 
the  can  is  filled  with  water  and  then  placed  on  its 
side,  a  small  quantity  of  water  will  run  out  of  the 


126 


STANDARD   PERFECTION 


opening  and  remain  in  this  crescent-shaped  lip. 
As  the  chicks  drink  this  water  a  quantity  of  air 
will  pass  into  the  opening  and  a  little  more  water 
will  flow  out.  This  kind  of  fountain  will  keep  be- 
fore the  chickens  a  small  quantity  of  water  at  all 
times  accessible.  By  exercising  care  and  keeping 
the  fountain  thoroughly  clean,  satisfactory  results 
arc  easily  obtained  from  this  arrangement. 


POULTRY  BOOK.  127. 


CHAPTER  VII. 

INCUBATORS  AND  BROODERS. 

The  modern  improvement  in  incubators  has 
made  the  rearing  of  fowls  solely  for  egg  produc- 
tion quite  out  of  the  question  unless  these  ma- 
chines are  used.  No  experienced  poultryman  at 
the  present  time  will  undertake  to  rear  fowls  in 
large  numbers  for  the  production  of  eggs  and  de- 
pend on  the  hens  that  lay  the  eggs  for  incubation. 
The  Mediterranean  fowls  cannot  be  depended  upon 
for  natural  incubation.  Artificial  incubation  must 
be  resorted  to  if  these  fowls  are  to  be  reared  in  con- 
siderable numbers. 

There  are  many  kinds  of  excellent  incubators  on 
the  market.  As  with  many  kinds  of  farm  ma- 
chinery, it  is  impossible  to  say  that  one  particular 
kind  is  better  than  all  others.  Then,  too,  an  incu- 
bator that  would  give  very  satisfactory  results 
wdth  one  individual  might  prove  to  be  quite  infe- 
rior in  the  hands  of  another  person.  What  is  best 
for  one  is  not  necessarily  best  for  another.  It  is 
advisable,  before  investing  extensively  in  any 
make  of  incubator,  to  thoroughly  understand  the 
machine.  If  good  results  are  obtained,  then  addi- 
tional machines  of  the  same  kind  should  be  pur- 
chased. Failures  are  recorded  simply  because  the 
individual  fails  to  thoroughly  understand  the  ma- 
chine he  is  trying  to  operate,  or,  in  other  words, 


128  STANDARD   PERFECTION 

fails  to  learn  how  to  operate  that  particular  ma- 
chine to  the  best  advantage.  A  successful  poultry- 
man  must  necessarily  pay  close  attention  to  petty 
details.  Not  only  is  this  necessary  in  caring  for 
little  chickens  and  mature  fowls,  but  also  in  the 
care  and  management  of  incubators  and  brooders. 
The  w^hole  business  is  one  of  details.  While  irtcu- 
bators  may  vary  considerably  one  from  another, 
yet  there  are  certain  points  to  which  all  should 
conform.  Some  of  these  points  are  summed  up  in 
the  following: 

(1)  They  should  be  well  made  of  well-seasoned 
lumber.  The  effort  of  manufacturers  to  meet  a 
popular  demand  for  cheap  machines  has  placed  on 
the  market  incubators  that  are  not  only  cheaply 
made,  but  made  of  cheap  and  not  thoroughly  sea- 
soned material. 

(2)  The  incubator  should  be  of  easy  operation. 
All  its  adjustments  should  be  easily  made  and  so 
arranged  that  the  more  delicate  machinery  is  in 
plain  view  of  the  operator.  The  machine  should 
be  automatic  in  operation.  When  supplied  with 
the  necessary  heat  it  should  control  perfectly 
within  certain  limits  the  temperature  of  the  egg 
chamber.  The  result  is  accomplished  in  various 
ways.  The  regulating  force,  whatever  it  may  be, 
should  be  placed  within  the  egg  chamber  so  that 
the  regulator  may  vary  as  the  temperature  in  the 
egg  chamber  varies,  irrespective  of  the  changes  of 
temperature  of  the  room  in  which  the  incubator 
is  placed.     The  regulator  must  be  sensitive.     The 


POULTRY   BOOK.  129 

cliange  of  temperature  which  is  necessary  for  the 
complete  working  of  the  regulator  ought  not  to  be 
more  than  1  degree;  that  is,  1  degree  above  or 
below  the  desired  temperature.  It  is  better  if  the 
range  of  temperature  can  be  reduced  to  one-half 
of  one  degree,  thus  making  a  total  variation  of  1 
degree  instead  of  2  degrees. 

It  should  not  be  inferred  that  a  much  wider  vari- 
ation than  this  will  not  give  excellent  results  under 
otherwise  favorable  conditions,  but,  other  things 
being  equal,  those  machines  which  are  most  nearly 
automatic  are  to  be  preferred.. 

In  addition  to  the  foregoing  requisites,  a  con- 
venient appliance  for  turning  the  eggs,  positive  in 
its  action,  should  accompany  each  incubator.  The 
different  machines  may  have  very  different  appli- 
ances for  accomplishing  this  result.  Excellent  re- 
sults are  obtained  by  the  use  of  many  machines 
now  on  the  market  when  the  operator  of  these  ma- 
chines is  thoroughly  interested.  Poultrymen  have 
for  a  term  of  years  hatched  in  incubators  over  80 
per  cent  of  all  eggs  put  in  the  machine.  It  must 
not  be  inferred  that  it  is  an  easy  thing  to  do. 

DIFFERENT   KINDS  OF  INCUBATORS. 

There  are  two  general  classes  of  incubators — 
those  which  supply  the  heat  by  hot  water  circu- 
lating in  pipes  and  those  which  supply  heat  by  hot 
air  or  radiating  surfaces.  Fig.  1  represents  a  200- 
egg  incubator  heated  by  hot  water.  A  tank  of 
water  is  heated  by  a  lamp,  and  this  water  circu- 


130 


STANDARD  PERFECTION 


Fig.  1. 


Fig.  2. 


POULTRY   BOOK.  131 

lates  through  pipes  above  the  eggs.  Fig.  2  shows 
a  hot  air  incubator.  A  metal  drum  is  heated  by  a 
lamp  and  the  air  is  conveyed  into  the  egg  chamber. 
The  hot  air  form  is  the  cheaper,  and  for  small  ex- 
periments in  artificial  incubation  is  to  be  recom- 
mended. For  larger  operations  the  hot  water  vari- 
ety is  to  be  preferred.  Some  patterns  may  be  sup- 
plied by  water  heated  in  a  regular  hot  water  tank, 
and  a  large  number  of  incubators  may  be  joined 
together  and  all  be  heated  from  the  same  fire. 

A  double  wall  is  necessary  to  secure  uniform 
temperature.  If  a  manufacturer  has  a  double  wall 
he  will  be  sure  to  advertise  it. 

Hot  w^ater  incubators  should  have  an  adequate 
system  of  ventilation,  as  fresh  air  is  extremely  im- 
portant to  good  hatching. 

GENERAL  DIRECTIONS. 

The  incubator  should  be  placed  in  a  special 
room  where  there  will  be  good  ventilation  and  a 
uniform  temperature  outside  of  the  incubator. 
There  should  be  no  drafts.  A  half  basement  is 
usually  best,  but  a  damp  cellar  is  decidedly  objec- 
tionable. 

If  the  air  is  very  dry,  less  ventilation  is  re- 
quired to  give  the  proper  moisture;  if  the  air  is 
moist,  more  ventilation  is  needed  to  cause  proper 
evaporation  of  the  moisture  in  the  egg. 

Incubators  should  be  visited  at  least  twice  a 
day,  and  the  directions  of  the  manufacturer  of  any 


132  STANDARD  PERFECTION 

particular  make  should  be  strictly  follovred,  espe- 
cially in  regard  to  turning  the  eggs. 

An  amateur  will  do  well  to  run  his  incubator  a 
tew  days  without  eggs,  in  order  to  learn  how  to 
regulate  the  temperature.  No  incubator  will  be 
found  to  be  strictly  self-regulating.  -A  record  of 
the  temperature  should  be  kept  at  all  times,  both 
with  a  self-registering  thermometer  and  an  incu- 
bator thermometer. 

The  200-egg  size  is  usually  to  be  preferred  if 
one  is  going  to  have  an  incubator  at  all.  For 
smaller  hatches  the  natural  method  is  nearly  al- 
w^ays  to  be  preferred.  If  the  egg-laying  breeds 
cannot  be  made  to  set  properly,  a  special  yard  of 
the  Asiatic  or  sitting  fowls  may  be  kept  expressly 
for  incubation;  but  it  will  be  necessary  to  keep 
the  two  varieties  entirely  apart  the  whole  year 
round. 

BROODERS. 

If  one  resorts  to  artificial  incubation  it  will  be 
necessary  to  provide  a  brooder  of  some  kind.  It 
may  be  simple  and  quite  inexpensive,  or  complex 
and  costly.  It  is  not  necessary  to  expend  very 
much  money  in  the  construction  of  an  efficient 
brooder.  It  is  necessary,  however,  to  see  that  the 
brooder  is  capable  of  doing  certain  things.  Some 
of  these  requisites  are  summed  up  in  the  follow- 
ing: It  must  be  warm.  The  little  chickens  re- 
quire a  temperature  of  from  90  to  100  degrees  the 
first  few  days,  and  at  all  times  they  should  find  it 
so  warm  in  the  brooder  that  they  are  not  inclined 


POULTRY   BOOK.  133 

to  huddle  together  to  keep  warm.  If  the  brooder 
is  automatic,  then  the  temperature  may  be  kept 
quite  even  throughout  the  whole  floor  space.  If, 
on  the  other  hand,  the  brooder  is  heated  from  one 
side  or  from  the  top,  and  is  not  automatic,  it  will 
be  best  to  construct  it  so  that  certain  parts  of  the 
machine  will  be  very  warm,  in  fact,  a  little  warmer 
than  is  necessary  for  the  chickens,  and  some  other 
part  somewhat  too  cool.  It  does  not  take  them  long 
to  learn  just  where  the  most  comfortable  position 
is.  They  may  be  trusted  entirely  to  select  the 
proper  temperature  if  the  brooder  is  of  sufficient 
size  so  that  it  is  never  crowded.  A  brooder  con- 
structed on  this  plan  will  require  less  attention 
than  almost  any  other.  It  may  undergo  a  consid- 
erable variation  in  temperature  without  overheat- 
ing or  chilling  the  chickens. 

The  brooder  should  be  easily  cleaned  and  so  con- 
structed that  all  of  the  floor  space  can  be  readily 
seen.  Inconvenient  corners  are  objectionable  in 
brooders;  in  fact,  any  corner  is  objectionable,  but 
if  brooders  are  constructed  cheaply  it  is  almost 
necessary  to  make  more  or  less  corners.  If  con- 
structed of  wood,  circular  ones  are  somewhat  more 
expensive  than  square  or  rectangular  ones.  The 
floor  must  not  only  be  kept  clean,  but  dry. 

As  the  chickens  get  a  few  days  old,  plenty  of 
exercise  must  be  provided.  One  objection  to  many 
of  the  brooders  in  the  market  is  that  the  chickens 
are  kept  too  closely  confined  and  not  allowed  suffi- 
cient exercise.     It  will  be  a  matter  of  surprise  to 


134 


STANDARD   PERFECTION 


many  to  learn  how  much  exercise  these  little  fel- 
lows require.  With  the  young  chicken,  as  with 
the  athlete,  strength  is  acquired  by  exercise,  and 
above  all  other  conditions  of  growth,  strength  is 
the  one  thing  necessary  in  the  young  chicken. 

KINDS  OF  BROODERS. 

The  brooders  on  the  market  are  of  the  same  two 
varieties  as  the  incubators,  those  heated  by  hot 
water  and  those  heated  by  hot  air.  The  hot  water 
ones  are  to  be  preferred  when  very  large  numbers 


Fisr.  1.      IMPRO^^D  BROODER. 


POULTRY   BOOK. 


135 


of  chicks  are  hatched;  the  hot  air  kinds  will  do 
very  well  for  small  lots,  and  are  much  cheaper. 

Fig*.  1  shows  a  brooder  heated  chiefly  by  hot 
water.  It  has  a  double  floor,  and  the  air  space  be- 
tween the  two  floors  is  also  heated.  Brooders 
heated  exclusively  from  the  bottom  are  likely  to 
give  chicks  leg  weakness ;  but  floors  should  always 
be  very  dry  and  not  cold.  The  double  floor  also 
economizes  heat. 

Fig.  2  shows  another  variety,  with  feeding  pen. 

A  home-made  brooder  may  be  constructed  quite 


P*»-1^3CE" 


,\^-^r-?'-:-:'!^% 


Fig.  2   BROODER  AND  FEEDING  YARD. 


136  STANDARD   PERFECTION 

easily.  A  large  box  is  turned  bottom  up  so  that 
the  bottom  will  be  about  a  foot  from  the  ground. 
The  top  is  inclosed  with  a  tight  board  railing  a 
foot  high  or  more. 

The  top  of  the  box  forms  the  floor  of  the 
brooder.  In  this  floor  cut  a  hole,  square  or  round, 
that  can  be  covered  by  a  tin  pail  with  straight 
sides  or  a  square  tin  box  turned  bottom  up.  In 
the  bottom  of  the  pail,  now  turned  uppermost,  cut 
a  small  hole  and  fix  in  it  or  over  it  by  some  means, 
such  as  by  fireclay  or  cement,  a  metal  tube  rising 
six  inches  or  so.  The  lamp  (an  ordinary  kerosene 
lamp)  is  to  be  placed  directly  under  this  tin  ar- 
rangement, so  that  the  top  of  the  lamp  chimney 
comes  about  two  inches  under  the  opening  or  gas 
flue.  A  shield  of  tin  should  be  placed  between  the 
top  of  the  chimney  and  the  flue,  in  order  to  throw 
the  hot  air  from  the  lamp  off  on  either  side  before 
it  can  go  out  at  the  flue.  The  tin  pail  makes  a  reg- 
ular heating  drum. 

A  cover  should  now  be  provided  that  will  have 
free  air  spaces  around  the  sides  for  ventilation  and 
light.  It  should  be  placed  just  above  the  tin  pail 
and  the  small  flue  should  run  through  it. 

From  the  under  side  of  this  cover  curtains  of 
felt  or  flannel  should  be  hung  entirely  around  the 
heater,  and  from  four  to  six  inches  apart.  They 
should  come  down  to  within  two  and  a  half  inches 
of  the  floor,  leaving  just  space  for  the  chicks  to 
run  under.  These  curtains  make  compartments  of 
different  temperatures,  and  the  chick  will  choose 


POULTRY  BOOK.  137 

the  one  it  likes  best.  A  thermometer  should  show 
the  inside  compartment  kept  at  a  temperature  of 
95  to  100  degrees. 

CARE  OF  BROODERS. 

The  greatest  care  must  be  taken  with  any  brooder 
to  avoid  chilling  the  chicks  at  night.  For  the  first 
week  the  brooder  may  be  kept  inside,  and  then  it 
may  be  placed  out  of  doors  during  the  day  and 
brought  in  at  night  if  the  nights  are  chilly.  It  is 
well  to  provide  a  place  for  the  chicks  entirely  sepa- 
rate from  the  other  chickens  so  they  may  not  be 
disturbed. 

The  great  cardinal  points  in  the  management  of 
brooders  are : 

1.  That  they  be  kept  at  a  high  uniform  tempera- 
ture, from  90  to  100  degrees  for  the  first  week, 
and  somewhat  lower  after  that. 

2.  They  must  have  a  good  supply  of  fresh  air. 

3.  They  must  be  cleaned  every  day. 

4.  They  must  be  dry  and  free  from  draughts. 
If  the  chickens  are  seen  to  huddle  together  you 

may  be  sure  the  temperature  is  not  right.  Chick- 
ens kept  properly  warm  will  never  huddle. 

Of  course  an  economical  poultry  raiser  will  see 
that  the  brooder  can  be  heated  economically,  and 
gotten  at  easily  and  quickly,  both  to  clean  it  and 
to  examine  the  chicks. 


138  STAl^DARD   PERFECTION 

CHAPTER  VIII. 

CAPONIZING. 

First,  does  caponizing  pay?  The  answer  cannot 
be  direct  and  unqualified.  Except  in  the  hands  of 
experts  it  probably  does  not  pay,  as  compared  with 
other  branches  of  the  poultry  industry.  If  skill- 
fully handled,  no  doubt  it  does  pay.  It  is  more 
difficult  to  handle  successfully  than  other  branches. 

Eaising  capons  and  broilers  probably  should  be 
considered  at  the  same  time,  and  as  a  rule  capon- 
izing  may  be  brought  in  to  supplement  the  broiler 
business.  Broilers  require  great  care  to  have  them 
in  good  condition  early  in  the  spring.  It  will  be 
found  impossible  to  bring  some  broilers  to  the 
proper  condition  when  wanted.  The  poorer  birds 
may  be  retained  on  the  farm  and  prepared  for  the 
capon  market. 

Capons  are  castrated  males.  The  castration  is  no 
more  difficult  to  perform  and  no  more  inhuman 
than  castration  of  any  other  variety  of  animal. 
After  it  is  performed  the  fowls  become  more 
gentle  and  grow  much  fatter  and  larger^  the  comb 
and  wattles  develop  le.ss  rapidly,  and  so  does  the 
tail.  The  most  important  point  is  that  they  grow 
much  larger.  The  flesh  is  highly  prized,  as  it  is 
tender.  The  birds  fatten  readily.  The  largest 
capons  sell  for  the  best  price.  The  proper  age  for 
killing  is  one  that  does  not  exceed  ten  or  eleven 


POULTRY   BOOK.  139 

months.  If  kept  longer,  the  meat  becomes  coarse 
and  undesirable. 

Early  chickens  will  prove  good  for  the  broiler 
market,  but  later  ones  will  prove  more  profitable 
for  the  capon  market.  The  capons  would  then  be 
available  in  the  later  winter  months,  whereas  the 
same  chickens  as  broilers  would  have  to  be  killed 
in  November  or  December  when  the  market  was 
overstocked  with  turkeys,  etc. 

Caponizing  is  easily  performed.  Full  directions 
are  given  by  sellers  of  caponizing  instruments.  An 
expert  has  been  known  to  caponize  450  fowls  in  a 
day,  and  not  lose  one  per  cent. 

All  breeds  are  not  suitable  for  caponizing. 
Black  Langshans  are  considered  the  best,  but  In- 
dian Games  should  be  avoided.  Plymouth  Rocks 
do  very  well.  Langshan  and  Plymouth  Rock 
crosses  are  especially  prized.  Brahmas  grow  to 
large  size  and  are  good  for  capons. 

Fowls  should  be  operated  upon  when  they  attain 
the  weight  of  about  two  pounds.  A  variation  of 
half  a  pound  either  way  will  do  no  harm. 

Chickens  to  be  operated  upon  must  be  kept  with- 
out food  for  twenty-four  to  forty-eight  hours  be- 
fore the  operation.  As  the  abdominal  cavity  must 
be  opened,  it  is  important  that  the  digestive  organs 
should  be  free  from  food.  The  amount  of  blood 
is  also  lessened  in  this  way,  and  bleeding  is  pre- 
vented to  some  extent.  There  are  large  arteries  in 
the  region  to  be  operated  upon,  and  the  danger  of 
cutting  these  is  among  the  chief  difficulties.  Oper- 
ations should  be  performed  on  a  bright  day,  if  pos- 
sible. Artificial  light  and  surgeons'  head  reflectors 
are  sometimes  used. 


140  STANDARD  PERFECTION 


CHAPTER  IX. 

MARKETING  EGGS  AND  POULTRY. 

Nothing  is  so  important  in  getting  good  prices 
as  the  method  of  handling  eggs  and  poultry  Avhen 
sending  to  market.  Looks  go  farther  in  the  mat- 
ter of  poultry  products  than  almost  any  other  one 
item.  The  best  egg  or  chicken  in  the  world  will 
sell  for  but  half  price  if  it  does  not  look  as  it 
ought. 

HANDLING   EGGS. 

Above  all,  eggs  sent  to  market  should  be  clean 
and  free  from  any  disfigurement.  If  the  nests  are 
kept  clean,  the  eggs  will  usually  be  clean,  but  some- 
times the  first  eggs  of  pullets  are  streaked  with 
blood,  and  eggs  will  on  occasion  become  soiled.  A 
moist  rag  will  usually  clean  them  up  without  the 
expenditure  of  much  time. 

Uniformity  in  size  is  another  prime  necessity. 
A  few  large  eggs  in  any  lot  will  do  an  infinite 
amount  of  harm.  It  is  better  to  keep  the  large 
eggs  for  home  consumption.  And  when  eggs  are 
packed,  all  in  a  given  case  should  be  as  nearly  uni- 
form, both  in  size  and  in  color,  as  possible.  White 
eggs  beside  brown,  or  speckled  or  streaked  shells 
are  always  at  a  discount. 

Fresh  eggs  are  of  course  those  most  in  demand ; 
but  it  may  be  said  that  the  greatest  experts  cannot 
tell  the  difference  between  an  egg  one  day  old  and 


POULTRY   BOOK.  141 

one  four  days  old.  In  establishing  a  reputation 
for  eggs  strictly  fresh,  a  poultryman  will  at  first 
probably  mark  all  his  eggs  and  give  a  guaranty 
with  each  lot  that  they  are  strictly  fresh.  The 
marking  may  be  quickly  done  with  a  small  rubber 
stamp. 

Eggs  are  usually  sent  to  market  in  crates  with 
pasteboard  partitions  on  all  four  sides  of  the  egg. 
Many  commission  men,  however,  prefer  eggs 
packed  in  barrels  in  dry,  fine,  clean  straw  (wheat 
or  rye).  Seventy  dozen  eggs  may  be  packed  in  a 
barrel. 

FATTENING  FOR   MARKET. 

In  fattening  fowls,  care  should  be  taken  to  give 
young  fowls  some  exercise  in  order  to  keep  them  in 
a  healthy  and  vigorous  condition.  Old  fowls  re- 
quire little  or  no  exercise.  Especially  should  little 
exercise  be  allowed  for  a  few  weeks  just  before 
killing,  if  a  choice  quality  of  meat  is  desired.  Close 
confinement  improves  the  quality  of  the  meat. 

Pure  air  and  an  abundance  of  soft  food  are  the 
chief  requirements.  For  quick  fattening  the  ra- 
tion should  consist  largely  of  com.  But  a  variety 
of  food,  including  wheat,  barley,  buckwheat  and 
oats,  will  serve  to  maintain  a  good  appetite  longer 
than  any  single  food.  After  fowls  have  been  kept 
some  time  on  soft  food,  hard  food  cannot  be  given 
them,  since  they  will  be  unable  at  once  to  grind  it 
properly.  Young  fowls  of  fine  quality  are  often 
fed  from  10  to  20  per  cent  of  animal  meal,  but  no 


142  STANDARD  PERFECTION 

one  would  think  of  feeding  such  a  proportion  to 
older  fowls. 

The  sexes  should  always  be  separated  before  the 
fattening  period  begins.  It  is  desirable  to  have 
the  fowls  all  of  a  size  as  far  as  possible.  Then  each 
gets  its  own  share  of  the  food.  If  cocks  which  are 
being  fattened  have  a  disposition  to  fight,  they 
may  be  placed  in  coops  with  slat  bottoms,  which 
will  not  give  them  sufficient  foothold  to  stand  up  to 
each  other. 

DRESSING  AND  SHIPPING. 

A  considerable  portion  of  the  dressed  poultry 
consigned  to  the  commission  houses  in  large  cities 
brings  to  the  producer  a  much  smaller  profit  than 
it  would  had  the  same  poultry  been  dressed  and 
packed  for  shipment  w^ith  greater  skill.  It  is  of 
prime  importance  that  the  poultry  products  be 
placed  on  the  market  in  a  condition  that  will  make 
them  appear  as  inviting  as  possible.  Proper  feed- 
ing  for  two  or  three  weeks  before  the  fowls  are 
slaughtered  will  improve  their  color  materially. 
In  most  of  the  American  markets  fat  fowls  with 
a  yellow  skin  bring  the  highest  price.  This  condi- 
tion may  be  secured  most  cheaply  by  feeding  a 
grain  ration  composed  largely  of  corn  for  two  or 
three  weeks  before  the  fowls  are  slaughtered.  Of 
the  more  common  grain  foods  there  is  none  that 
f'xcels  corn  for  this  purpose. 

The  commission  men  and  shippers,  who  study 
in  detail  dressing  and  packing,  state  that  uniform- 
ly   fine    quality    Avill    soon    acquire    a    reputatioi} 


POULTRY   BOOK.  143 

among  buyers.  The  shipper  should  always  be 
careful  to  have  the  product  look  as  neat  as  possible. 
In  some  of  the  large  cities  ordinances  prohibit  the 
sale  of  dressed  poultry  Avitli  food  in  their  crops. 
In  a  few  instances  the  sale  of  live  poultry  in  coops 
which  contain  food  is  also  prohibited.  In  all  cases 
it  is  best  to  withhold  food  from  twelve  to  twenty- 
four  hours  before  killing,  but  the  fowls  should  have 
plenty  of  water  during  this  time,  that  they  may 
be  able  to  digest  and  assimilate  food  already  con- 
sumed. All  fowls  should  be  killed  by  cutting 
through  the  roof  of  the  mouth  and  allowing  them 
to  bleed  to  death.  In  all  operations  of  dressing 
avoid  cutting  or  bruising  the  skin  or  breaking 
bones.  Care  is  required  in  the  case  of  the  heavy 
fowls  in  picking  and  handling  to  prevent  bruising 
the  skin.  In  packing  fowls  use  neat,  clean,  and  as 
light  packages  as  will  carry  safely.  Boxes  or  bar- 
rels holding  about  two  hundred  pounds  meet  these 
requirements  best ;  boxes  are  better  for  turkeys  and 
geese  and  barrels  for  chickens.  Barrels  may  be 
used,  however,  for  dry  shipment  as  well  as  for  hot 
weather  shipment  when  the  fowls  are  to  be  packed 
in  ice. 

In  shipping  live  poultry  the  coop  should  be 
high  enough  to  allow  the  fowls  to  stand  upright 
without  bending  their  legs.  When  large  coops  are 
used  there  should  be  partitions,  so  that  if  the 
coops  are  tipped  all  of  the  fowls  are  not  thrown 
to  one  side.  They  should  have  plenty  of  room  in 
the  coop.  If  possible  put  only  one  kind  in  a  coop 
or  in  one  division  of  a  coop. 


144  STANDARD  PERFECTION 


CHAPTER  X. 

DUCK,  GOOSE,  AND  TURKEY  HATCHING 
AND  RAISING. 

HOW    TO    MANAGE    RAPID    GROWTH    OP   DUCKS. 

Ducks  are  profitable  if  sold  as  soon  as  they  reach 
four  pounds  weight,  or  five  at  the  highest,  as  they 
will  retain  rapid  growth  and  increase  for  all  the 
food  they  may  consume  up  to  that  age.  After  that 
time  they  do  not  pay  except  to  keep  a  few,  unless 
they  have  a  pond  and  grass  run.  If  raised  under 
hens,  keep  the  hens  and  young  ducks  in  little 
coops  and  runs,  away  from  water.  In  fact,  until 
the  ducks  are  feathered,  they  should  be  given 
drinking  water  in  a  manner  only  to  allow  of  their 
getting  their  beaks  wet,  for  contrary  to  the  old 
saying  that  "wet  weather  is  splendid  for  young 
ducks,"  nothing  is  so  fatal  to  them  as  dampness. 
Very  cold  drinking  water  will  cause  them  to  have 
cramps,  hence  it  should  be  tepid. 

The  duck  is  a  very  hardy  fowl,  much  more  so 
than  any  other  class;  the  Pekin  being  the  most 
popular  and  probably  the  best  example.  The  eggs 
are  usually  fertile,  hatch  well  in  the  incubator,  or 
under  fowls,  and  a  large  per  cent  can  be  raised  to 
maturity,  the  estimated  mortality  having  been 
placed  as  low  as  two  per  cent. 

The  growth  of  the  duck  is  more  rapid  than  that 
of  any  other  fowl  known,  thus  making  a  broiler 


POULTRY   BOOK.  145 

early  in  the  season,  when  prices  are  good.  In  ad- 
dition to  this  the  feathers  are  always  in  demand 
and  they  can  be  plucked  every  six  or  eight  weeks 
from  those  that  are  carried  beyond  the  broiler 
age.  The  most  reliable  authority  will  always 
advise  using  only  those  ducks  that  were  hatched 
in  early  March  or  April,  for  breeding  purposes, 
not  any  later,  for  the  former  (those  hatched  in 
early  March)  will  give  the  best  service,  which  re- 
quires the  setting  of  eggs  about  the  first  of  Febru- 
ary, as  it  takes  four  weeks  to  hatch  ducks.  Now 
the  question  arises,  how  are  these  early  breeders 
and  broilers  to  be  had,  for  at  this  season  of  the 
year  there  are  not  many  ducks  or  hens  ready  to 
set,  and  if  there  are,  the  result  of  the  hatch  is  very 
unsatisfactory,  as  the  fowl  must  of  necessity  leave 
the  nest,  often  absenting  itself  much  longer  than 
the  delicate  condition  of  the  developing  duckling 
is  able  to  endure,  with  the  result  either  of  a  dead 
embryo  in  the  shell,  or  a  very  weak  and  probably 
crippled  fowl. 

Just  here  is  where  the  Incubator  and  Brooder, 
that  boon  to  poultrymen,  are  available;  with  them 
you  are  prepared  to  have  a  hatch  come  off  just 
when  you  want  it,  thus  enabling  you  to  take  ad- 
vantage of  what  is  necessary  to  make  this  business 
a  profitable  one.  The  eggs  used  for  hatching 
should  be  clean,  although  duck  eggs  ought  not  to 
be  washed,  or  if  so,  as  little  as  possible,  but  this 
will  not  be  necessary  if  the  poultry  house  is  kept 
clean.     Dirty  eggs,  besides  not  looking  well  in  a 


146  STANDARD   PERFECTION 

hatcher,  are  harder  to  test.  The  oily,  greasy  cover- 
ing on  the  outside  shell  should  remain,  for  it  has 
been  demonstrated  the  eggs  hatch  better  if  it  is 
not  removed. 

The  eggs  should  be  tested  after  they  have  been 
in  the  machine  about  seven  days,  and  the  unfertile 
ones  removed.  When  the  hatch  is  finished  and  the 
ducklings  are  thoroughly  dry,  they  should  be  re- 
moved to  the  brooder,  where  their  first  food  should 
consist  of  a  little  corn  meal  and  stale  bread,  moist- 
ened and  well  mixed  so  that  it  will  crumble. 

Feed  them  after  they  are  24  hours  old  on  a  mix- 
ture of  mashed  potatoes,  which  may  be  thickeiTed 
with  ground  grain  (composed  of  equal  parts  of 
corn  meal,  ground  oats  and  middlings),  and  give 
them  all  the  milk  they  can  drink.  Scald  all  the 
food  the  first  two  weeks.  After  they  are  three  days 
old  give  them  meat,  chopped  fine  (or  ground 
meat),  mixed  in  their  food  three  times  a  week. 
Chopped  grass,  cabbage,  vegetable  tops,  clover  hay, 
chopped  and  steeped  in  water,  or  any  kind  of  green 
food  may  be  given  liberally.  After  the  second 
week  cooked  turnips  and  ground  grain  will  answer, 
with  a  little  ground  meat.  Feed  four  times  a  day 
until  they  go  to  market. 

"When  raised  in  brooders  feed  them  in  little 
troughs,  to  avoid  fouling  the  food.  They  require 
plenty  of  heat  in  the  brooder  at  first,  but  after 
they  are  four  weeks  old  can  do  well  without  it. 
Give  them  plenty  of  drinking  water  always,  and 
let  it  be  clean. 


POULTRY   BOOK.  147 

From  January  1  to  May  1  is  only  18  weeks,  and 
as  the  ducks  must  lay  enough  for  hatching,  a  little 
time  will  be  lost  in  that  direction.  Then  the  ducks 
may  have  to  be  dieted  to  get  them  into  proper  con- 
dition, as  many  make  the  mistake  of  feeding  them 
too  much  grain,  thus  having  Itiem  too  fat.  If  this 
is  the  case  the  best  course  to  pursue  is  to  feed  them 
only  once  a  day  for  a  week,  late  in  the  evening,  on 
some  bulky  food,  such  as  cooked  turnips  with  a 
small  allowance  of  bran.  Plenty  of  w^ater  should 
be  supplied,  however,  and  skimmed  milk  may  be 
freely  given.  At  the  end  of  the  week  the  ducks 
should  be  fed  on  cooked  turnips,  with  more  bran, 
and  some  kind  of  animal  food,  such  as  ground 
meat,  or  fresh  meat  from  the  butcher.  This  may 
be  given  twice  a  day,  but  if  they  begin  to  lay  feed 
them  three  times  a  day.  It  is  best  to  endeavor  to 
separate  the  layers  from  the  non-layers  until  they 
are  laying  regularly.  Always  mix  their  soft  food 
with  skimmed  milk,  if  it  is  plentiful,  and  use 
ground  oats,  bran,  or  chop  in  preference  to  corn 
or  corn  meal,  in  order  to  avoid  making  them  too 
fat. 

The  ducklings  may  be  allowed  in  the  yards  as 
soon  as  they  feather,  and  even  very  young  ones 
may  go  out  on  warm,  clear  days.  They  are  sent  to 
market  "dressed,"  truly  express  it  "undressed," 
for  they  must  be  dry  picked,  and  all  the  pin  feath- 
ers removed.  In  all  other  respects  they  are  treated 
in  the  same  way  as  broilers.  No  one  who  has  ever 
dressed  a  duck  will  worry  for  a  repetition  of  the 


148  STANDARD  PERFECTION 

job,  and  no  one  knows  how  many  feathers  are  on 
a  duck  iintil  he  attempts  to  get  them  off.  With 
ducklings  it  is  even  more  difficult,  owing  to  the 
large  proportion  of  pin  feathers.  After  a  duck  is 
supposed  to  be  picked  clean  it  may  be  picked  over 
again  half  a  dozen  times,  for  they  will  still  have  a 
fuzzy  appearance.  The  dressing  of  the  ducklings 
is  very  disagreeable,  but  .if  you  get  your  ducks 
laying  early  and  manage  to  have  a  large  number 
in  market  for  the  high  prices,  you  will  be  amply 
rewarded  for  all  your  trouble. 

They  are  subject  to  but  few  diseases.  Cramps 
occur  from  cold  water.  Leg  weakness  comes  from 
damp  quarters  at  night.  Apoplexy  attacks  grown 
ducks  when  they  are  very  fat,  and  they  are  also 
subject  to  vertigo.  If  attacked  by  the  large,  gray 
body  lice  on  the  heads,  they  will  appear  apparently 
well,  and  suddenly  turn  over  on  their  backs  and 
die.  The  floor  upon  which  they  sleep  must  be  of 
boards,  and  should  be  kept  ve^ry  clean  and  dry. 
As  we  stated,  dampness  is  fatal  to  young  ducks. 

A  duck  oj.  the  improved  breeds  will  lay  from  120 
to  160  eggs  per  year,  and  usually  begins  in  Febru- 
ary. If  Kept  in  the  house  until  about  8  o'clock 
in  the  morning,  they  will  lay  in  the  house,  as  they 
lay  early  in  the  morning,  but  if  turned  out  too 
soon,  they  sometimes  deposit  their  eggs  in  other 
places,  and  even  on  p^nds.  One  drake  to  six  ducks 
will  be  suffixiient,  end  if  young  females  are  used, 
it  is  best  to  have  a  two-year-old  drake,  though 
sometimes  the  eggs  hatch  very  well  from  parent/S 


POULTRY   BOOK.  14:9 

of  the  same  age  on  both  sides  and  less  than  a  year 
old,  but  they  should  not  be  kept  too  fat,  or  the 
eggs  will  not  hatch  well. 

It  requires,  on  an  average,  three  months  for  a 
chick  to  reach  twa  pounds,  while  a  duck  arrives  at 
that  weight  (averaging  a  number)  in  less  than  half 
that  time,  and  is  ready  for  market  (weighing  three 
pounds)  in  seven  weeks,  thus  giving  really  a  large 
profit  in  the  summer  months,  though  prices  rapidly 
decline  after  July  1st. 

It  will  be  noticed  that  ducks  gain  faster  at  some 
times  than  at  others,  which  difference  is  due  to 
warm  or  damp  weather,  as  the  case  may  be.  After 
the  fourth  week  they  should  gain  from  8  to  12 
ounces  each  per  week,  though  we  have  known  them 
to  gain  14  ounces  in  one  week.  Everything  de- 
pends upon  the  food  and  care  bestowed. 

The  best  breed,  as  before  stated,  for  the  purpose 
is  the  Pekin.  It  will  thrive  without  po^ds,  and  is 
hardy  and  easily  raised.  The  yards  must  be  kept 
free  from  the  filth.  Ducks  need  water  with  which 
to  wash  their  bills  when  eating,  or  their  nostrils 
will  become  clogged  and  suffocation  will  result. 
Never  use  very  cold  water  for  young  ducks,  as  it 
causes  cramps,  but  have  it  lukewarm.  Leaves,  cut 
straw,  and  hay  litter -may  be  used  in  their  quarters. 
The  most  frequent  cause  of  disease  and  death  of 
young  ones  is  filth,  but  over-feeding  causes  leg 
weakness  and  carries  oft'  the  old  ones. 

CARE  OF  GEESE. 

Geese  require  very  different  surroundings  and 


150  STANDARD  PERFECTION 

care  from  ducks.  Geese  need  water  much  more 
than  ducks,  and  they  need  a  much  larger  range. 
They  can  also  be  raised  only  in  comparatively  small 
flocks.    There  are  few  very  large  geese  raisers. 

The  best  place  for  geese  is  a  pasture  where  there 
are  many  springs,  or  springy  and  marshy  ground. 
If  they  have  a  good  place  they  seem  to  require  but 
little  attention.  They  live  chiefly  on  grass  and 
worms  and  insects. 

Young  goslings  begin  life  by  eating  grass.  Moist- 
ened corn  meal  is  a  suitable  food.  Of  course  grit 
must  be  provided.  Coarse  sand  will  do.  A  mix- 
ture of  bran,  middlings,  and  corn  meal,  cooked 
with  vegetables,  is  to  be  recommended.  Animal 
meal  should  not  be  forgotten  for  the  young,  and 
also  for  older  geese  when  confined  in  winter. 

When  fattening  geese,  confine  them  closely,  to 
prevent  exercise,  and  avoid  any  disturbance. 

Simple  houses  which  offer  a  suitable  shelter  from 
storm,  etc.,  are  all  geese  need  most  of  the  year. 
But  it  is  very  important  that  they  have  a  dry:  place 
to  sleep.  Nothing  kilL'  young  gosli«ig8»so  quickly 
as  moist  houses.  Yet  geese  need  ponds  for  swim- 
ming and  bathing  much  more  than  ducks  do. 

TURKEYS. 

A  wide  range  is  indispensable  in  raising  turkeys. 
A  small  village  lot  or  a  small  farm  will  not  do,  for 
if  confined  in  any  way  the  turkeys  do  not  thrive. 

At  the  laying  season  turkey  hens  will  usually  try 
to  hide  their  nests,  and  at  this  season  may  be  some- 


POULTRY    BOOK.  151 

what  confined.  The  eggs  should  be  removed  as  laid, 
and  the  first  put  under  a  setting  hen.  A  hen  turkey 
will  usually  lay  more  eggs  than  she  can  cover  well, 
and  so  she  should  be  allowed  to  sit  only  on  the  ones 
last  laid.  Turkey  eggs,  like  those  of  geese,  hatch  in 
about  twenty-eight  days.  Hatching  turkey  eggs  by 
incubation  has  not  proved  satisfactory. 

Turkeys  are  best  bred  from  old  stock,  and  when 
one  finds  a  good  mother  and  a  good  breeding  gob- 
bler, they  should  be  kept  to  breed  from  as  long  as 
they  are  good  for  anything. 

"Young  turkeys  should  not  be  out  in  heavy 
showers  until  their  backs  are  well  covered  with 
feathers.  If  they  get  wet  they  may  die  from  chill 
unless  put  in  a  warm  room  to  dry.  Black  or  red 
pepper  or  ginger  in  food  or  drinking  water  aid 
them  to  overcome  a  chill,  and  are  of  great  value 
on  cold  or  damp  days,  and  are  a  preventive  of 
bowel  troubles  in  both  old  and  young  turkeys." 

Above  all,  young  turkeys  must  have  a  dry  place 
to  sleep,  and  dry,  porous  soil  is  far  better  than 
heavy  soil  even  if  it  is  drained.  At  first  the  young 
turkeys  should  never  be  allowed  to  wander  in  wet 
grass.  Hard-boiled  eggs  finely  chopped  make  an 
excellent  first  food.  Stale  bread  dipped  in  milk 
is  also  good  to  begin  with.  No  food  should  be 
sloppy.  Later  the  best  chicken  feed  is  usually  good 
also  for  turkeys.  In  feeding  corn  later  in  the 
season,  old  corn  is  preferred  to  new. 


152 


STANDARD    PERFECTION 


MAMMOTH  BEONZE   TUEKEYS. 


POULTRY     BOOK.  153 


MAMMOTH  BEONZE  TUEKEYS. 

The  Mammoth  Bronze  is  the  king  of  all  turkeys.  Plumag* 
of  male,  on  back  and  breast,  is  a  brilliant  bronze  hue,  which 
glistens  in  the  sunlight  like  burnished  gold.  The  wing 
coverts  are  a  beautiful  bronze,  the  feathers  terminating  in 
a  wide  bronzy  band  across  the  wings  when  folded,  and  sepa- 
rated from  the  primaries  by  a  glossy  black  ribbon-like  mark, 
formed  by  the  ends  of  the  coverts. 

Tail.  Each  feather  is  irregularly  penciled  with  narrow 
bands  of  light  brown,  and  ending  in  a  broad  black  band, 
with  a  wide  edging  of  a  dull  white  or  gray.  In  the  female 
the  entire  plumage  is  similar  to  that  of  the  male,  but  the 
colors  are  not  bo  brilliant  or  clearly  defined,  and  the  edging 
of  the  feathers  is  generally  a  dull  white  or  gray. 

The  Mammoth  Bronze  is  the  hardiest  of  all  turkeys,  and 
the  most  extensively  raised  of  any  breed.  They  are  good 
layers,  many  claiming  them  to  lay  over  100  eggs  in  one  sea- 
son. However,  there  are  exceptions  in  all  things,  but  it  is 
no  unusual  occurrence  for  a  turkey  hen  to  lay  50  eggs  during 
hatching  season,  say  from  April  1  to  July  1.  Most  turkeys 
do  not  lay  after  July  1. 

Standard  weight  for  toms,  32  pounds;  hens,  22  pounds. 


154 


STANDARD     PERFECTION 


BOUEN    DUCKS. 


POULTRY     BOOK.  155 


EOUEN  DUCKS. 
The  Eouen  duck  is  considered  one  of  the  hardiest  of  the 
duck  family.  The  head  of  the  drake  is  a  lustrous  green^ 
bill  is  a  greenish  yellow.  The  neck  has  a  distinct  white 
ring  on  the  lower  part,  which  should  not  quite  meet  at  the 
back.  The  back  is  an  ash  gray  mixed  with  green,  with  lus- 
trous green  on  the  lower  part,  the  saddle  coverts  being 
streaked  with  brown  lines.  The  breast  is  a  purplish  brown. 
Under  part  of  the  body  is  gray,  being  lighter  behind  with 
black  under  the  tail.  The  wings  are  grayish  brown,  mixed 
with  green,  with  a  broad  ribbon  of  purple,  with  green  and 
blue  tinges,  edged  with  white.  Tail  is  ashy  white,  the  outer 
web  in  old  birds  edged  with  white.  Legs  are  orange  with  a 
brownish  tinge.  The  duck  is  a  deep  brown  on  the  head,  with 
two  light  brown  stripes  on  each  side,  a  dark  orange  bill,, 
having  a  bean  on  the  tip  and  a  dark  blotch  on  the  upper 
part.  The  neck  is  a  light  brown  with  no  penciling.  The 
back  is  light  brown  marked  with  green;  breast,  dark  brown 
penciled;  under  part  of  body  and  sides  grayish  brown  and 
penciled  with  darker  brown;  wings,  grayish  brown  mixed 
with  green,  and  having  the  purj)le  ribbon  bars  across  them; 
tail  brown;  legs  orange.  In  size  they  are  the  same  as  the 
Pekins,  are  very  hardy,  and  splendid  layers.  Ducklings  grow 
very  rapidly  and  are  full  fledged  at  about  10  weeks  if  well 
cared  for. 


156 


STANDARD     PERFECTION 


IMPEKIAL  PEKIN  DUCKS. 

The  Imperial  Pekin  Duck  is  the  most  popular  of  all  ducks 
and  is  most  extensively  raised.  They  are  a  large  white 
duck,  in  many  instances  they  are  a  rich  creamy  white,  but 
this  rich  color  docs  not  show  at  all  times,  anly  when  they 
are  in  full  feather  and  in  prime  condition.  They  are  very 
hardy,  ducklings  at  the  age  of  8  weeks  weighing  sometimes 
over  4  pounds  and  in  full  feather.  They  are  splendid  layers, 
having  known  them  to  lay  as  high  as  75  eggs  in  succession, 
but  they  lay  best  when  in  small  flocks.  If  kept  in  large 
flocks  they  do  not  lay  so  well.  Their  eggs  usually  hatch 
well  and  ducklings  are  strong  and  vigorous.  It  is  erroneous 
to  say  ducks  and  geese  must  have  running  water  to  thrive 
well.  We  have  seen  ducks  and  geese  raised  (and  they  were 
remarkably  thiifty)  with  only  plenty  of  water  to  drink  and 
no  water  to  swim  in  at  all.  But  they  enjoy  themselves  much 
more  if  they  are  provided  with  water  to  swim  in,  or  at  least 
to  wash  themselves  in.  Pekin  ducks  usually  weigh  from  7  to 
S  pounds  each. 


POULTRY     BOOK. 


157 


EMDEN  GEESE. 

The  Emdens  are  an  excellent  breed  of  geese.  In  size  they 
are  about  the  same  as  the  Toulouse,  and  in  laying  qualities 
they  are  about  the  same,  but  in  color  they  are  a  pure  white. 
This  is  one  point  in  favor  of  the  Emden,  as  the  pure  white 
feathers  are  considered  much  nicer  than  gray  feathers.  The 
expense  of  keeping  them  is  very  small  where  a  grass  run  and 
plenty  of  water  are  provided  for  them.  The  above  illustra- 
tion gives  a  good  idea  of  their  general  appearance.  They  are 
hardy,  and  goslings  grow  very  fast  vdth  good  care  for  the 
first  two  or  three  weeks,  from  which  time  they  will  help 
themselves  if  plenty  of  water  and  grase  are  provided  for 
them. 


158 


STANDARD     PERFECTION 


TOULOUSE  GEESE. 

The  Toulouse  Geese  are  a  purely  English  breed.  Both 
male  and  female  are  very  massive  in  proportion.  The  bill 
and  feet  are  dark  orange  color,  head,  neck  and  back  a  dark 
gray,  breast  light  gray,  but  descending  lighter,  till  beyond 
the  legs  to  the  tail  they  are  pure  white.  The  combination  of 
colors  presents  a  very  attractive  appearance. 

Both  male  and  female  are  uniform  in  color,  being  alike  to 
a  feather.  They  live  to  a  great  old  age ;  some  have  reported 
them  living  and  doing  well  at  the  age  of  30  years.  Goose 
raising  is  very  profitable,  as  they  need  no  grain  in  the  sum- 
mer, when  they  can  have  grass  to  feed  on,  and  are  small 
feeders  in  winter.  While  the  expense  is  so  light  to  keep 
them,  one  can  also  pick  their  feathers  four  times  in  one  sea- 
son, making  about  2  pounds  of  feathers  from  one  goose, 
worth  $1  to  $1.50.  With  the  young  one  can  raise  they  be- 
come very  profitable.  The  weight  of  an  adult  goose  is  23 
pounds,  gander  25  pounds.  Old  stock  produces  stronger  gos- 
lings than  young  ones  do. 


POULTRY  BOOK.  159 


CHAPTER  XI. 

DISEASES :  HOW  TO  PREVENT  THEM  AND 
HOW  TO  CURE  THEM. 

GIVE  THE  BEST  OF  CARE. 

One  reason  that  so  many  do  not  have  good  results 
in  raising  chickens  as  they  desire,  is  that  they  un- 
dertake to  raise  more  than  they  are  fixed  to  take 
care  of,  and  the  result  is  the  young  birds  often  die, 
and  others  do  not  develop  into  good  birds,  being 
under  size,  and  lacking  in  plumage.  Take  chicks 
hatched  from  a  pen  of  Black  Langshans  or  Brown 
Leghorns,  overcrowd,  and  do  not  feed  them  with 
plenty  of  good,  nourishing  food,  and  the  result  will 
always  be,  that  white  feathers  will  show  in  wings, 
or  some  other  defect  equally  objectionable;  while 
chicks  hatched  from  the  same  yards,  and  given  the 
care  and  food  necessary  to  keep  up  a  healthy 
growth,  a  good  share  of  prize  winners  will  be  the 
result.  This  is  not  a  theory,  but  has  been  demon- 
strated a  great  many  times  by  breeders  who  have 
been  careful  observers. 

Have  the  boys  and  girls  keep  a  systematic  ac- 
count of  the  poultry  business,  so  you  will  be  able 
to  determine  the  profits.  It  will  at  the  same  time 
be  teaching  them  lessons  in  business  that  will  be 
valuable  to  them. 

Burn  corn  ot*  wheat  until  in  charcoal  state,  and 


160  STANDARD     PERFECTION 

give  to  the  poultry.  It  shows  in  bright  red  combs 
and  healthy  appearance,  is  an  excellent  corrector 
when  birds  are  ailing,  better  than  drugs,  and  cheap. 
Keep  fresh,  clean  water  daily  in  vessels  in  yards; 
keep  all  roosting  places  cleaned  up  often,  and  use 
coal  oil  freely  in  building  and  on  roosts;  gather 
leaves  from  the  woods  and  have  a  good  supply  to 
use  through  winter  in  yards  and  sheds.  Sow  grain 
among  them  and  the  fowls  will  scratch  after  the 
feed,  getting  exercise  and  health.  Keep  dogs  and 
small  children  out  of  the  chicken  yards.  They 
scare  the  birds  and  often  do  more  damage  than  a 
dozen  rats.  Look  after  the  birds  yourselves,  not 
trusting  to  the  hired  man  or  boy  for  everything. 
Your  presence  is  of  use,  and  one  interested  can 
see  what  needs  doing.  Keep  a  supply  of  gravel  or 
grits  always  in  the  yards  when  poultry  are  kept 
in  small  quarters;  when  they  run  at  large  they 
find  such  things  themselves.  Have  fresh  ground 
bone  from  the  butcher's  fed  at  least  twice  a  week; 
it  helps  in  growth  of  young  birds  and  laying  plenty 
of  eggs  in  mature  ones.  Give  a  variety;  don't  feed 
one  thing  long  at  a  time. 

HOW  AND  WHAT  TO  FEED. 

For  ten  hens  one  quart  of  grain  is  sufficient  for 
a  day's  ration.     Especially  for  the  smaller  breeds. 

■^Awpver,  Brahmas  or  Cochins,  if  they  do  not 
flave  access  to  green  food,  will  require  aoout  one 
quart  to  five  hens  during  laying  season. 

All  fowls  relish  a  cooked  breakfast  or  dinner. 


POULTRY     BOOK.  161 

potatoes,  turnips,  carrots,  cabbage,  or  anything  in 
tbe  way  of  scraps  from  the  table,  equal  parts  of 
corn  and  oats  ground  together,  and  middlings  boiled 
or  steamed,  if  served  while  warm  makes  a  good 
breakfast  for  laying  hens.  Another"  good  food  for 
the  morning  ration,  is  corn  chop,  ten  pounds ;  bar- 
ley chop,  ten  pounds;  middlings,  five  pounds,  and 
bran,  five  pounds.  Mix  all  together,  then  scald 
with  just  enough  boiling  water  to  make  a  thick 
mash;  add  sufficient  water  or  milk  to  cool  so  that 
it  can  be  readily  eaten  by  the  fowls. 

For  an  evening  food  we  usually  give  whole  grain, 
either  w^heat^  barley  or  oats.  Corn  iu  not  good  food 
in  summer  as  it  does  not  contain  the  required  in- 
gredients to  produce  an  abundant  supply  of  eggs, 
and  is  productive  of  too  much  heat.  Never  feed 
corn  during  the  laying  season  except  that  part  con- 
tained in  the  soft  mash  which  is  given  to  the  fowls 
in  the  morning.  Another  important  factor  in  egg 
production  is  green  food.  In  order  to  have  fowls 
do  best,  they  must  be  supplied  with  yards  large 
enouglj  to  furnish  an  abundant  supply  of  grass. 
However,  if  there  is  no  room  for  this  accommoda- 
tion they  must  be  supplied  some  other  way,  which 
may  be  done  by  mowing  grass  and  cutting  it  fiine 
by  running  it  through  a  clover  cutter.  Fowls  fed 
with  grass  thus  prepared  will  do  quite  well,  and 
they  eat  it  very  readily.  If  they  are  supplied  with 
-^"^aeient  cut  grass  in  small  yards  they  will  lay 
jm  many  eggs  and  thrive  just  as  well  as  those  m 
larger  yards  where  they  can  eat  grass  at  will. 


i62  STANDARD     PERFECTION 

WHY  DO  HENS  STOP  LAYING  f 

The  most  profitable  hens  lay  at  seasons  of  the 
year  when  eggs  are  scarce  and  dear.  The  thing 
to  do,  then,  is  to  provide  conditions  which  will  be 
conducive  to  egg  production.  Laying  hens  depend 
less  upon  the  seasons  of  the  year  than  they  do 
upon  the  weather.  That  being  the  case  all  poultry 
keepers  should  provide  comfortable  quarters  for 
the  hens  in  both  winter  and  summer  says  "The 
Western  Stockman." 

Why  is  it  that  the  hens  will  be  in  good  condition 
and  as  soon  as  the  first  cold  snap  comes  every  one 
of  them  will  stop  laying?  It  is  a  matter  that  is 
worthy  the  attention  of  poultrymen  or  philosophers. 
It  is  a  serious  thing  when  eggs  are  selling  at  three 
cents  apiece,  to  have  the  hens  suddenly  cease  lay- 
ing when  they  should  be  filling  the  egg  basket. 
It  ^eems  hard  for  the  hens,  aft^r  laying  as  regular 
as  clock-work  during  the  summer,  when  eggs  are 
low,  to  shut  down  just  when  there  is  the  heaviest 
demand. 

But  there  is  a  cause  for  it.  It  is  not  because  of 
lack  of  food, .  as  the  cessation  of  egg  production 
may  happen  in  a  single  day.  It  is  not  due  to  dis- 
ease, for  the  hens  may  be  healthy.  The  cause  is 
lack  of  warmth.  While  the  heat  of  the  body  comes 
from  the  food,  yet  the  cold  is  so  intense  that  diges- 
tion is  not  sufficiently  rapid  to  create  the  heat  nec- 
essary to  protect  the  bird  from  the  cold.  Egg  pro- 
duction ceases  because  nature's  first  effort  will  be 


POULTRY     BOOK.  163 

to  protect  the  bird  before  it  is  permitted  to  do 
extra  work  in  production.  What  ic  the  remedy? 
It  is  simply  to  guard  against  the  loss  of  animal 
heat.  This  is  done  by  keeping  the  cold  winds  away, 
by  providing  sheltered  and  sunny  places  for  the 
hens,  by  feeding  warm  food  and  warm  water.  No 
ventilators,  cracks  or  openings  are  needed  to  let  in 
the  cold  air.  If  you  wish  the  hens  to  lay  as  they 
do  in  summer  they  must  have  summer  conditions. 

A  FEW  HINTS. 

Very  fat  fowls  are  poor  breeders,  and  are  more 
liable  to  lay  soft-shelled  eggs.  Give  the  sens  in- 
tended for  breeders  sweet,  nourishing  food  and  keep 
them  in  motion,  but  be  careful  not  to  overfeed  with 
corn  in  any  form. 

The  wise  poultryman  sells  as  soon  after  maturity 
as  a  good  price  can  be  obtained;  he  has  a  definite 
purpose  when  he  feeds,  and  gives  such  treatment 
as  is  essential  to  the  procuring  of  the  best  growth 
and  condition.  Only  business  methods  pay  in  any 
business."^ 

England  paid  $22,000,000  for  poultry  and  eggs 
last  year  from  other  countries.  This  is  true  not- 
withstanding it  raised  more  of  its  own  than  ever 
before.  In  fact,  the  consumption  of  these  products 
of  the  farm  is  greatly  on  the  increase  the  world 
over. 

With  the  use  of  very  simple  tools  it  is  easy  to 
keep  the  hen-house  in  good  shape.  There  should 
be  a  large  bucket  of  light  weight,  a  garden  rake 


164  STANDARD     PERFECTION 

with  wliich  to  gather  up  the  feathers  and  litter 
from  the  floor,  a  piece  of  thin  board  for  cleaning 
off  the  roost  board,  and  a  shovel. 

It  is  thought  by  many  that  the  *^ymmetry  and 
the  quality  of  the  offspring  can  be  laregly  influ- 
enced by  care  in  the  selection  of  the  eggs  for  hatch- 
ing; that  those  from  defective  fowls  of  any  sort 
should  not  be  used  and  that  eggs  uniform  in  color 
and  size  give  the  best  results. 

Poultry  requires  feed,  and  America  has  the  feed 
in  the  greatest  abundance,  and  can  produce  poultry 
to  feed  the  world.  With  our  improved  breeds,  in- 
cubators, modern  poultry  houses  and  poultry  pal- 
ace cars,  there  is  no  limit  to  the  production  of  taole 
poultry  and  eggs  for  the  city  market. 

A  few  hens  in  a  single  enclosure  will  pay  a  profit 
invariably,  if  properly  cared  for,  but  a  lot  of  neg- 
lected, crowded  fowls  will  seldom  return  the  food 
they  consume.  It  does  not  follow  that  you  can  get 
$200  net  profit  from  100  hens  just  because  10  hens 
brought  you  $20. 

It  has  been  thought  that  poultry  could  not  be  suc- 
cessfully raised  in  large  numbers,  but  the  science 
of  breeding  and  poultry  management  has  developed 
the  way  with  the  incubator  and  the  separating  of 
the  flock  into  small  numbers.  Improved  breeds  are 
kept  by  thousands  by  some  of  the  larger  poultry- 
men  near  the  cities. 

The  fattening  of  fowls  for  the  market  is  a  thing 
which  can  be  done  quickly  if  the  appetite  is  prop- 


POULTRY     BOOK.  165 

erly  tempted.  While  thus  crowding  them  it  pays 
to  give  them  clean  food  and  often  rather  than  to 
keep  a  supply  before  them  all  the  time.  Do  not  sell 
your  surplus  roosters  for  a  song,  but  shut  them  up 
in  a  quiet  place,  and  feed  them  heartily  for  a  few 
weeks. 

Prompt  action  may  prevent  the  spread  of  disease 
among  the  flock  and  great  loss  to  the  owner.  A  very 
sick  hen  is  not  worth  doctoring,  unless  she  is  of  es- 
pecial value,  and  the  sooner  her  head  comes  off  the 
better  for  all  concerned. 

If  cockerels  are  separated  from  the  hens  at  an 
early  age  they  may  be  grown  to  a  large  size  and 
still  be  excellent  food  for  the  table ;  at  least  so  say 
those  who  are  opponents  of  caponizing.  They 
claim  that  a  considerable  proportion  of  the  birds 
sold  in  the  Parisian  markets  are  but  cockerels  whi«h 
have  never  been  allowed  to  run  with  the  hens. 

When  space  is  limited  be  all  the  more  careful 
about  keeping  the  quarters  clean,  especially  if  the 
chickens  cannot  get  out  much,  and  do  not  over- 
stock. It  is  not  too  much  even  if  there  is  a  cleaning 
made  under  the  roosts  every  morning,  at  the  time 
the  stable  is  cared  for. 

ROUP  IN  ITS  VARIOUS  STAGES..  . 

One  of  the  most  dreaded  diseases  among  poultry 
is  that  of  Roup,  which  usually  begins  with  a  cold. 
All  fowls  are  subject  to  colds,  as  well  as  humanity, 
and  should  have  the  same  attention  that  we  would 


166  STANDARD     PERFECTION 

give  ourselves;  for  should  we  neglect  to  apply  a 
remedy  when  we  take  cold  the  result  might  prove 
quite  serious.  The  same  will  be  applicable  in  case 
your  fowls  take  cold,  which  may  be  brought  about 
in  numerous  ways,  viz. :  roosting  in  damp  quarters, 
cold  draughts  of  air  passing  over  them  in  their 
sleeping  apartments,  sleeping  in  brood  coops  on  the 
ground  where  they  are  packed  so  close  as  to 
smother  some  during  the  night,  and  those  not  suffo- 
cated are  over-heated  so  that  when  exposed  to  the 
cold  air  in  the  early  morning  a  severe  cold  is  the 
result,  and  if  a  remedy  is  not  speedily  applied  and 
the  cause  removed,  Koup  will  invariably  follow, 
which  of  all  poultry  diseases  is  the  most  obstinate, 
sickening,  and  difficult  to  cope  with,  and  if  neces- 
sary precautions  are  not  taken  in  the  start  to  arrest 
the  disease,  it  will  run  through  the  entire  flock  and 
leave  nothing  but  death  and  destruction  in  its  path. 
In  our  opinion  Koup  is  more  to  be  feared  by  poul- 
trymen  than  the  deadly  disease,  Cholera. 

Symptoms  of  Roup  may  be  described  thus :  Fowls 
begin  coughing,  sneezing,  and  sometimes  their 
breathing  is  heavy,  accompanied  by  a  wheezing 
sound.  'Eyes  become  inflamed,  heads  swell  and  they 
have  a  watery  discharge  from  their  nostrils  which 
sometimes  has  quite  an  offensive  odor;  they  are 
drinking  almost  continually  if  they  have  access  to 
water,  which  is  an  indicative  of  their  being  fever- 
ish, As  the  disease  advances  the  head  becomes  in- 
flamed, swelling  on  one  or  both  sides,  frequently 


POULTRY    BOOK.  167 

obstructing  their  sight,  the  eye  sometimes  being  en- 
tirely destroyed.  It  may  be  noticed  when  fowls 
are  affected  wuth  this  disease  they  have  splendid 
appetites  and  eat  until  the  last,  provided  they  are 
not  internally  affected,  in  which  case  they  are 
stupid  and  a  discoloration  of  their  excrement  may 
be  noticeable,  which  is  much  the  same  as  that  of 
fowis  affected  with  Cholera. 

Cure  for  Roup.— When  fowls  are  in  the  advanced 
stages  of  the  disease,  the  best  remedy  is  the  hatchet, 
as  they  can  seldom  be  cured,  although  in  the  early 
stages  they  may  be  cured  by  taking  a  small  spring- 
bottom  oil  can  and  injecting  in  their  nostrils  and 
roof  of  their  mouths  a  little  kerosene  oil ;  if  heads 
are  swelled,  anoint  the  parts  swollen  with  sweet  oil 
and  alcohol,  equal  parts  each  day.  Add  some  good 
condition  powder  to  their  morning  mash.  Put 
about  one-half  teaspoonful  of  aconite  to  each  quart 
of  their  drinking  water.  Keep  them  in  good,  dry, 
comfortable  quarters,  with  an  abundance  of  sun- 
shine in  their  room,  and  it  should  be  well  littered 
with  straw  or  leaves,  which  must  be  changed  fre- 
quently. Their  drinking  vessels  should  be  cleansed 
with  boiling  water.  The  utensils  in  which  they  are 
fed  their  morning  mash  should  also  be  cleansed  with 
boiling  water,  as  this  is  absolutely  necessary  to  ac> 
eomplish  a  speedy  cure;  not  forgetting  to  remove 
all  sick  fowls  from  those  not  aft'ected,  to  prevent 
spreading  of  the  disease. 

A  subscriber  to  the  Poultry  Keeper  gives  another 


168  STANDARD     PERFECTION 

remedy  which  he  says  cures  the  Roup  every  time: 
AVhen  the  chick  first  shows  sjonptoms  of  Eoup, 
open  its  mouth  and  with  a  small  glass  syringe  insert 
into  the  throat  as  far  as  possible  a  little  finely  pul- 
verized alum.  If  the  disease  is  in  an  advanced 
stage,  and  the  head  begins  to  swell,  anoint  the  swol- 
len parts  with  common  vaseline,  also  insert  some  of 
the  vaseline  into  the  nostrils  with  a  small  feather. 
Feed  on  a  liberal  supply  of  bread  and  milk  well 
seasoned  with  pepper ;  to  one  teacup ful  of  soft  food, 
such  as  bran  or  oats,  mix  one  teaspoonful  of  castor 
oil.  Do  not  neglect  to  place  those  affected  in  a  dry, 
warm  place. 

Kanker  is  another  disease  which  may  be  classed 
with  Roup.  This  disease  is  quite  offensive,  but  it  is 
not  difficult  to  cui/e.  It  forms  in  different  parts  of 
the  mouth,  but  mc  stly  at  the  base  of  the  tongu-e,  or 
in  the  windpipe.  Sometimes  people  call  this  dis- 
ease diphtheria,  which  may  be  the  proper  name  for 
it,  as  it  resemblf-s  that  disease  very  much.  How- 
ever, diphtheria  among  children  is  sometimes  very 
obstinate  and  difficult  to  eradicate,  while  among 
fowls  it  yields  to  proper  treatment  quite  readily. 
"While  some  may  call  this  disease  among  fowls  diph- 
theria, I  should  prefer  to  speak  of  it  as  kanker, 
which  forms  in  a  white  or  yellow  leathery  substance 
in  the  mouth,  as  before  stated.  Remove  this  sub- 
stance with  some  kind  of  instrument,  which  may  be 
a  stick,  nail  or  anything  with  which  you  can  per- 
form the  work,  then  apply  sub  sulphate  of  iron 


POULTRY    BOOK.  169 

(powdered  form)  to  the  parts  affected,  which  may 
be  obtained  at  any  drug  store,  and  ten  cents  worth 
will  be  sufficient  to  cure  many  cases.  The  above 
is  a  positive  remedy,  and  a  change  for  the  better 
may  be  noticed  after  the  first  application,  yet  it 
should  be  repeated  until  an  entire  cure  is  effected^ 
which  usually  is  only  a  matter  of  a  few  days. 

GAPES. 

Old  fowls  are  never  afflicted  with  the  gapes.  The 
disease  is  found  only  among  chicks,  and  is  caused 
by  a  worm  or  worms  which  infest  the  trachae-. 
AVhen  once  noticed  on  the  premises  it  can  never  be 
e^^tirely  eradicated.  It  appears  to  be  in  the  soil, 
and  chicks  each  year  will  be  subject  to  the  gapes 
more  or  less  after  the  place  has  once  become  con- 
taminated therewith.  Gapes  among  chickens  may 
be  cured  by  the  use  of  a  horse  hair.  Twist  one  to- 
gether so  as  to  form  a  small  loop  at  one  end ;  insert 
this  end  down  the  wind  pipe  and  if  you  turn  it 
around  several  times,  the  w^orms  get  caught  in  the 
loop  and  can  be  drawn  out.  Here  is  another  remedy 
which,  it  is  claimed,  never  fails  to  relieve  the  chicks 
of  the  gapes,  and  with  proper  care  you  will  not  lose 
a  bird.  Take  a  tight  box  about  three  feet  long,  one 
foot  high,  and  one  foot  wide ;  place  a  partition 
crosswise  about  twelve  inches  from  one  end,  made 
of  lath  or  wire  screen.  Then  place  a  brick  or  stone 
on  the  floor  in  small  end  of  box;  after  this  take  a 
piece  of  iron  and  heat  it  red  hot.  While  the  iron 
is  heating  catch  the  chicks  that  have  the  gapes  and 


170  STANDARD     PERFECTION 

place  them  in  tlie  larger  end  of  the  box.  Take 
the  red  hot  iron  and  place  it  on  the  stone  or  brick 
and  pour  a  spoonful  of  carbolic  acid  on  it.  Close 
the  box  for  a  minute  or  two,  then  open  and  stir  the 
chicks  around  so  that  they  all  can  inhale  some  of  the 
gas,  which  will  kill  the  gape  worm.  If  some  of  the 
chicks  are  overcome,  lay  them  out  and  they  will 
soon  revive  again.  Do  not  leave  them  in  the  box 
too  long  or  the  gas  will  suffocate  them.  The  first 
application  usually  cures,  but  should  there  be  any 
that  has  not  been  cured  with  the  first  dose,  repeat 
the  second  time,  and  it  will  never  fail  to  cure  them. 

SCALY  LEGS 

Is  usually  caused  by  the  chicks  or  fowls  sleeping 
in  filthy  quarters.  It  is  also  caused  by  a  small  par- 
asite which  works  underneath  the  scale  of  the  leg. 
I  have  seen  fowls  with  scaly  legs  thai;  were  twice 
their  natural  size.  If  the  legs  of«  each  fowl  were 
anointed  once  each  month  with  equal  parts  of  sweet 
oil,  kerosene  oil  and  alcohol  they  would  never  be- 
come scaly,  but  would  remain  in  a  fine,  healthy  con- 
dition. A  good  remedy  is  lard  and  kerosene  oil, 
equal  parts;  add  enough  pulverized  sulphur  to 
make  a  paste,  then  apply  this  to  the  legs  and  band- 
age them,  leaving  the  bandage  on  for  a  week.  If  at 
this  time  the  scales  are  not  all  healed  off,  repeat  the 
application  of  the  same  ointment,  as  it  is  a  sure 
cure.  The  bandage  may  be  sewed  on  so  that  it  can- 
not be  scratched  off  by  the  patient. 


POULTRY  BOOK.  171 

DYSENTERY. 

Dysentery  in  chicks  is  invariably  brought  on  by 
irregular  heat.  If  quite  young  chicks  get  chilled, 
bowel  complaint  will  be  the  result.  If  overheated 
the  same  disease  will  follow,  which  is  fatal  in  most 
instances;  at  least  it  retards  their  growth.  Never 
allow  chicks  to  get  chilled  or  overheated  if  you  wish 
them  to  do  well.  Usually  during  the  warm  summer 
months  the  most  difficulty  is  experienced  in  this 
line,  owing  to  the  warm  days  and  cold  nights  we 
often  have  at  this  time  of  the  year.  Cure :  To  a 
pint  of  soft  food  add  a  tablespoonful  of  finely 
ground  raw  bone,  which  should  be  fed  at  least  three 
times  a  week  to  the  healthy  chicks  as  well  as  to 
those  affected.  Boil  two  ounces  of  ginger  and  one 
ounce  of  copperas  in  a  gallon  of  water.  Moisten 
the  food  with  this  fluid,  but  avoid  feeding  corn  in 
any  form  when  chicks  have  the  dysentery. 

LEG  WEAKNESS 

Is  found  chiefly  among  chicks  raised  in  a  broodei: 
warmed  hj  under  heat.  Or  it  is  sometimes  brought 
about  by  high  feeding;  in  this  case  their  bodies 
grow  too  fast  for  the  strength  of  their  legs.  If  the 
bottom  of  the  brooder  is  slightly  warmed  it  will  do 
no  harm,  but  the  most  of  the  heat  should  come  from 
above,  and  then  you  will  scarcely  be  troubled  with 
leg  weakness  among  chicks.  Those  that  have  leg 
weakness  will  in  course  of  time  come  out  all  right, 
without  the  aid  of  mcrlicine,  ar.d  they  usually  make 


17-2  STANDARD     PERFECTION 

the  finest  specimens,  as  only  the  most  vigorous 
chieks  become  affected.  Feed  finely  ground  raw 
bone  in  the  soft  food  daily,  which  will  strengthen 
their  legs  and  will  be  the  means  of  their  rapid  recov- 
ery. 

BUMBLE  FOOT. 

This  disease  is  caused  by  fowls  running  on  hard, 
dry  ground  when  confined  in  small  runs,  as  it*  is 
seldom  found  among  fowls  that  have  the  run  of  the 
farm  where  they  get  the  wet  grass  in  the  morning. 

Symptoms— They  become  lame,  with  inflamma- 
tion and  swelling  in  the  foot.  The  bottom  of  the 
foot  is  hard  and  has  a  scab  which  should  be  removed 
and  the  core  pressed  out ;  but  should  it  be  fast,  take 
a  knife  and  make  a  deep  incision  in  bottom  of  the 
foot  and  take  the  core  out  in  pieces.  Sometimes 
they  swell  between  the  toes;  then  the  incision 
should  be  made  where  the  swelling  is.  After  you 
have  made  the  incision  make  a  poultice  of  linseed 
meal  and  place  the  foot  therein,  which  will  draw 
the  pus  all  out.  However,  should  any  core  form  in 
the  wound  while  under  treatment,  be  careful  to  re- 
move it.  Apply  a  fresh  poultice  every  day,  and 
nine  times  out  of  ten  you  can  effect  a  cure. 

CHOLERA 

Is  more  prevalent  in  warm  than  in  cold  climates.  It 
is  a  bacterial  disease  and  is  highly  contagious  for 
the  simple  reason  that  the  bacteria  germs  are  ejected 
with  the  excrement  and  the  healthiest  and  most 
robust  suQcumb  to  its  ravages  alike  with  those  that 


POULTRY     BOOK.  173 

aj'e  more  delicate.  Investigation  by  the  govern- 
ment officials  shows  that  the  first  symptoms  of 
chicken  cholera  is,  in  the  great  majority  of  cases, 
a  yellow  coloration  of  that  part  of  the  excrement 
which  is  secreted  by  the  kidneys  and  which  is  norm- 
ally of  a  pure  white.  This  yellow  coloring  matter 
appears  while  the  excrement  is  yet  solid,  while  the 
patient  presents  a  perfectly  normal  appearance  and 
the  appetite  is  good,  before  there  is  any  elevation 
of  the  temperature.  In  some  cases  the  first  symp- 
tom is  a  diarrhoea,  the  excrement  being  passed 
freely,  and  after  a  day  or  two  it  becomes  a  dark 
green  in  color.  The  comb  is  pale  or  bloodless  and 
sometimes  of  a  dark  purple  or  blue. 

^he  duration  of  the  disease  varies  greatly ;  some- 
times the  bird  dies  within  ten  hours  of  the  first  at- 
tack of  the  disease,  and  again  they  will  sometimes 
linger  for  several  days. 

There  are  numerous  remedies  for  the  cure  of 
chicken  cholera.  In  the  first  place  isolation  is  nec- 
essary; give  them  a  warm,  dry  and  comfortable 
house.  Disinfect  the  premises  thoroughly  with  a 
solution  of  eight  ounces  of  sulphuric  acid  to  two 
gallons  of  water;  sprinkle  the  ground  and  every- 
thing in  the  house  thoroughly  with  the  disinfectant ; 
remove  all  the  droppings  from  the  house  and  away 
from  the  healthy  fowls.  To  each  gallon  of  drink- 
ing water  add  a  teaspoonful  of  carbolic  acid.  This 
is  also  a  good  disinfectant  and  will  act  as  a  prevent- 
ative. The  following  recipe  is  one  that  will  be 
found  efficacious  in  the  cure  of  the  disease : 


174  STANDARD     PERFECTION 

Isolate  those  affected,  and  give  each  a  pellet  about 
the  size  of  a  grain  of  corn  or  a  pea,  three  times  a 
day,  made  from  the  following  powder  (use  a  little 
flour  and  water  to  make  the  pellets) : 
2  oz.  Capsicum,  1  oz.  pulverized  Rhubarb 

2  oz.  pulverized  Asafetid  6  oz.  Spanish  Brown, 
4  oz.  of  Carbonate  of  Iror2  oz.  Sulphur. 

As  a  preventive,  add  a  tablespoonful  of  the 
above  powder  to  the  soft  food  for  everj  ten  or 
twelve  fowls,  twice  a  week. 

CROP  BOUND. 

There  is  a  disease  which  exists  among  fowls  and 
is  probably  the  commonest  of  all  crop  diseases.  It 
is  caused  by  their  eating  more  than  they  can  digest. 
It  is  easily  detected,  as  a  fowl  with  a  full  crop,  if  in 
a  good  healthy  condition,  will  carry  it  up  firmly. 
But  Avhen  crop  bound,  the  crop  will  be  loose  and 
hang  down  like  a  bag,  which  may  only  be  a  ball  of 
hard,  coarse  food  that  resists  the  force  of  nature  in 
digesting.  If  not  left  too  long  it  can  be  removed 
by  pouring  some  warm  sweet  milk  down  the  pa- 
tient's throat  into  the  crop.  Then  work  the  hard 
substance  until  it  becomes  soft,  which  in  some  in- 
stances may  take  an  hour.  Repeat  this  daily  until 
a  cure  is  effected.  Feed  only  bread  sopped  in  milk 
until  the  patient  has  entirely  recovered.  If  the 
case  is  one  of  long  standing  it  will  probably  require 
the  use  of  a  knife.  Make  an  incision  lengthwise 
near  the  top  of  the 'crop  and  remove  the  contents 
through  the  incision.       However  the  contents   is 


POULTRY    BOOK.  175 

sometimes  so  hard  that  it  will  have  to  be  broken  up 
before  it  can  be  removed.  After  the  sour  food  has 
all  been  taken  out,  then  take  a  needle  and  some  silk 
thread  and  sew  the  orifice  up— first  the  crop  and 
then  the  skin.  The  patient  should  then  be  fed  on 
bread  dipped  in  milk  or  some  soft  food  that  may 
be  readily  digested;  continue  this  food  for  five  or 
six  days  after  the  operation  has  been  performed. 
No  water  should  be  given  as  long  as  the  feeding  of 
the  soft  food  is  continued. 

LICE. 

Cleanliness  will  usually  prevent  the  appearance 
of  lice.  They  are  first  found  on  the  poorer  and 
^^eaker  fowls,  and  it  is  believed  that  they  must  be 
introduced  by  an  infected  fowl.  This  is  a  reason 
against  buying  grown  fowls  rather  than  raising 
from  eggs.  It  has  been  estimated  that  a  single  pair 
of  lice  in  three  months  will  produce  100,000. 

A  few  drops  of  sweet  oil  or  lard  on  the  head, 
wings  and  throat  of  little  chickens  will  prove  best. 
Older  fowls  should  be  allowed  nature's  remedy— 
dust  baths.  Powdered  sulphur  or  insect  powder 
dusted  into  the  feathers  is  good.  Some  put  fowls  in 
tight  boxes,  with  heads  protruding,  and  fumigate 
with  sulphur  fumes  for  a  few  minutes.  This  is  said 
to  do  no  harm  and  kill  all  pests.  If  the  poultry 
house  is  infected  it  should  be  thoroughly  cleansed 
—whitewash,  sprayed  chlorides,  or  an  emulsion  of 
kerosene  oil  (if  spraying  is  done  thoroughly)  being 
recommended  for  this  purpose. 


.176  STANDARD     PERFECTION 

MITES. 

These  pests  are  very  different  from  lice  and  live 
by  sucking  the  blood.  The  red  mites  are  fre- 
quently seen  in  poultry  houses  about  perches,  etc. 
As  they  live  in  cracks  and  go  on  to  the  fowls  at 
night,  they  can  be  killed  by  a  free  use  of  kerosene 
or  kerosene  emulsion  about  the  perches,  etc. 

MISCELLANEOUS. 

Fowls  often  die  from  frosted  combs  and  wat- 
tles. Remedies  are  not  so  satisfactory  as  preven- 
tion. If  fowls  are  discovered  before  frost  has  come 
out,  applications  of  cold  water  or  snow,  till  the 
frost  is  out,  and  then  an  application  of  vaseline,  will 
sometimes  save  them. 

Fowls  become  very  fond  of  eating  eggs  if  they 
once  begin,  and  the  habit  spreads  from  fowl  to  fowl. 
Great  care  should  be  taken  to  prevent  giving  them  a 
taste,  through  frozen  or  broken  eggs.  An  egg-eat- 
ing fowl,  when  discovered,  should  usually  be  killed. 

Feather-eating  sometimes  becomes  a  habit  like 
egg-eating,  and  is  most  objectionable-  The  cure 
is  often  effected  by  a  change  of  diet  and  wide  range 
of  food.  A  few  bad  cases  may  be  treated  by  filing, 
the  beak  so  that  the  back  and  front  will  not  come 
together,  but  not  so  as  to  prevent  ordinary  eating. 

Sometimes  chickens  are  poisoned  by  eating  salt 
meat  or  fish,  or  picking  up  grains  of  salt.  Whites 
of  eggs  and  liquor  of  boiled  flaxseed  are  recom- 
mended.    Laudanum   and  finely   powdered   chalk 


POULTRY     BOeK.  177 

mixed  with  water,  either  together  or  singly,  may  be 
given,  especially  when  there  appears  to  be  pain. 

Danger  from  rats  may  usually  be  obviated  if  the 
poultry  houses  are  so  constructed  that  the  rats  can- 
not burrow  under  them.  Do  not  attempt  poisoning 
except  in  extreme  cases.  When  poison  is  necessary, 
use  a  little  strychnine  in  cheese.  The  pieces  of 
cheese  should  be  dropped  into  the  rat  holes  and  cov- 
ered with  boards  to  prevent  fowls  from  getting 
them. 

The  best  protection  against  hawks  is  covering  the 
yard  with  wire  netting.  If  there  are  bushes  for  the 
fowls  to  hide  under  there  will  be  less  danger. 


178  STANDARD    PERFECTION 


CHAPTER  XII. 

BELGIAN  HARES. 

The  Belgian  Hare  differs  from  all  ot]aer  hares  or 
rabbits  in  many  important  particulars.  The  ears 
are  longer,  the  eyes  larger  and  more  prominent, 
head  broader  between  the  eyes,  and  they  have 
lighter  meat  and  tougher  hide.  They  are  natives 
of  Germany,  Belgium,  Switzerland  and  Scotland. 
They  are  three  times  as  large  as  our  common  rab- 
bits, but  very  gentle  and  docile,  and  thrive  best  in 
small  quarters.  They  require  but  little  care,  and 
can  be  fed  on  grass,  hay,  turnips,  grain,  etc.,  the 
same  as  sheep.  They  are  very  prolific,  commencing 
to  breed  when  only  five  or  six  months  old,  producing 
their  young  every  six  or  eight  weeks,  and  from  six 
to  twelve  at  a  time.  Their  color  is  rufus  red  (red 
brown),  varying  somewhat  in  female  to  a  yellow- 
ish or  dun  cast.  Their  meat  is  tender,  rich  and 
juicy,  and  of  a  fine  gamey  flavor.  A  full  grown 
Belgian  Hare  will  weigh  from  8  to  12  pounds.  In 
France  and  Germany  their  skins  are  highly  valua- 
ble for  making  imitation  kid  gloves.  They  are 
much  more  profitable  than  other  rabbits  and  always 
command  a  ready  sale  in  the  market  when  game  is 
in  season.  An  enterprising  boy  or  girl  can  make 
money  by  raising  Belgian  Hares,  faster  than  in  any 
other  way.     They  can  be  easily  kept  on  what  gener- 


POULTRY    BOOK, 


179 


tr! 


180  STANDARD     PERFECTION 

ally  goes  to  waste  about  a  farm,  and  their  manage- 
ment and  culture  make  very  pleasant  and  very 
profitable  employment,  either  for  children  or 
grown  people. 

Stop  a  moment  to  figure ;  under  ordinary  circum- 
stances, one  doe  will  produce  six  litters  a  year  with 
an  average  of  six  youngsters  each  time;  and  sup- 
posing half  of  them  are  does,  that  would  make  18 
does  in  one  year.  The  does  of  the  first  litter  will 
also  have  three  litters  the  first  year^  which,  on  the 
same  basis,  will  give  you  27  more.  That  isn't  all. 
The  second  litter  will  have  young  twice  before  the 
first  year  is  up,  which  will  figure  18  more.,  making 
a  grand  total  of  63  does  the  first  year  from  only 
one  with  which  you  started.  And  yet,  that  is  not 
all.  You  will  have  as  many  bucks  as  you  have  does, 
which  will  increase  the  number  to  126  hares  from  a 
single  doe.  Figure  the  126  hares  to  weigh  on  an 
average  of  8  pounds  each,  which  gives  you  1,008 
pounds  of  meat,  and  at  10  cents  a  per  pound,  you 
will  have  $100.80.  The  above  average  is  very  low^ 
and  is  only  what  anyone  can  do  if  he  wishes.  In 
raising  hares,  it  is  necessary  to  get  the  very  best 
stock  if  good  results  are  to  be  obtained.  The  pedi- 
greed Golden  Bay  Strain  is  acknowledged  to  be 
superior  to  all  others  in  every  respect,  and  the  de- 
mand is  so  large  for  them  that  it  is  almost  impossi- 
ble to  secure  enough  to  supply  customers. 

HOW  TO  CARE  FOR  BELGIAN  HARES. 

They  should  be  fed  principally  with  clover  hay. 


POULTRY     BOOK.  181 

oats  and  corn.     Dry  feed  is  preferable  to  green 
food.    When  grass  is  fed  to  hares  there  is  danger 
of  their  eating  too  much,  which  sometimes  proves 
quite  injurious  to  them.     Clover  hay  is  the  best 
food  and  they  are  very  fond  of  it.     If  there  is  an 
abundant  supply  furnished  there  is  little  need  of 
anything  else.     Hares  are  in  many  respects  about 
the  same    as  sheep,    especially  in    the  food    line. 
They  eat    anything  that    a  sheep    will,  cabbage, 
turnips,  plantain  leaves,  in  fact  anything  in  the 
way    of    grass    and   vegetables    as    well    as   hay, 
oats  and  corn.       A  box  2  feet  high,  3  feet  wide 
and  4  feet  long  is  sufficient  room  for  a  doe.     Give 
her  plenty  of  straw  or  hay,  and  keep  her  in  nice, 
clean  and  comfortable  quarters.     Provide  a  box  15 
inches  wide,  20  inches  long  and  14  inches  high  in 
which  she  can  have  her  young.     This  box  should 
have  a  hole  in  one  side,  placed  near  the  top,  and 
should  be  about  five  inches  in  diameter,  and  should 
have  a  lid  on  top  so  as  to  make  it  easy  to  clean  out. 
Provide  plenty  of  straw  or  other  good  material  to 
make  the  nest.     The  doe  should  be  bred  two  weeks 
after  she  has  had  her  young.     The  young  hares 
when  about  four  weeks  old,  should  be  removed  to 
separate  quarters.     Do  not  put  young  hares  of  dif- 
ferent ages  in  one  pen  or  yard.     Keep  each  lot  sepa- 
rate if  you  wish  them  to  do  well.     The  buck  will  re- 
quire about  the  same  room  as  the  doe,  excepting  he 
will  not  need  tlie    small    box.     Do    not  let    their 
hutches  become  wet  and  filthy.     Keep  them  per- 


182  STANDARD  PERFECTION. 

f  eetly  clean  and  dry.  They  may  be  kept  in  a  barn 
or  any  out  building  convenient  for  that  purpose ;  or 
buildings  may  be  especially  prepared  for  them 
which  is  the  better  plan  if  you  wish  to  raise  them  in 
large  numbers. 

BELGIAN  HARE  PELTS  AND  PUR. 

Owing  to  the  effort  to  produce  fine  specimens  for 
show  purposes,  but  little  attention  has  been  paid 
by  the  majority  of  the  Belgian  hare  breeders  to  the 
economic  value  of  this  little  animal,  and  a  few 
points  relative  to  this  side  of  the  industry  may  be 
of  interest.  Owing  to  the  cleanly  habits  of  the  hare 
when  properly  fed  and  cared  for,  the  flesh  is  a  table 
delicacy,  rivaling  chicken  and  turkey.  The  pelt  of 
an  animal  less  than  a  year  old  is  not  sought  by  the 
f  urrier'although  when  properly  tanned  it  is  suitable 
for  rugs,  capes,  etc.,  and  a  buggy  robe  made  of  the 
well-selected  and  well-tanned  pelts  of  animals  from 
five  to  seven  months  old,  suitably  lined,  presents  an 
elegant  appearance. 

The  pelts  of  young  animals,  however,  find  a  ready 
market  in  New  York.  The  fur  is  removed  from  the 
pelt  and  is  used  for  hat  felt,  and  the  pelt  is  after- 
wards melted  into  glue.  The  price  paid  for  the  en* 
tire  pelt  is  ten  to  twenty-five  cents  per  pound,  be- 
ing regulated  by  the  amount  and  quality  of  fur  on 
the  pelt.  Fur  of  a  good  quality  is  worth  seventy- 
five  cents  per  pound.  The  hare  can  be  raised  to  five 
months  of  age  properly  and  sufficiently  fed  for 
three  cents  per  pound  actual  cost,  and  as  the  meat 
will  bring  from  ten  to  fifteen  cents  per  pound 
dressed,  it  can  be  readily  seen  that  the  balance  is  on 
the  right  side  of  the  ledger. 


CATALOGUE  OF 

FREDERICK  J.  DRAKE 
&  COMPANY 

PUBLISHERS. 

CHICAQO. 


I  TPON  receipt  of  the  price,  any  book 
advertised  in  the  following  pages 
will  be  sent  by  mail,  postage  paid,  to 
any  Post  Office  in  the  United  States, 
Canada,  or  the  Universal  Postal  Union. 

As  to  our  financial  standing,  we  respectfully 
refer  you  to  any  bank  or  business  house  in  Chicago, 

Not  Respopnsible  for  Money  or  Books  sent  by 
Mail,    unless  Registered. 

Parcels  will  be  registered  on  receipt  of  Ten  Cents 
in  addition   to   the  amount   of   the   order. 

No  orders  whatever  will  be  filled  unless  suf- 
ficient money  accompanies  them. 

Write    your   name    plainly. 

Give  full  Address,  with  Post  Office,  County  and 
State. 

A  complete  Descriptive  Catalogue  will  be  mailed 
free    on    application.    Send    for    it. 

We  will  be  pleased  to  consider  for  publication 
any  manuscripts  sent  us. 

We  desire  one  or  more  good  agents  to  represent 
our  books  in  every  county  in  the  United  States. 
Write   us   for  terms,    etc. 

HOW  TO  SEND  MONEY. 

In  remitting  by  mail,  the  safest  means  are  a 
Post  Office  or  Express  Money  Order,  or  a  Draft 
on  New  York  or  Chicago,  payable  to  Frederick  J. 
Drake  &  Company.  When  these  are  not  procurable. 
Cash  may  be  sent  in  a  Registered  Letter.  Unused 
United  States  postage  stamps  of  the  denomination 
of  ten  cents  or  under  will  be  received  as  cash  in 
amounts  less  than  one  dollar.  Soiled  stamps,  or 
stamps  other  than  those  of  the  United  States,  and 
personal  checks  or  drafts  on  local  banks  cannot  be 
accepted. 


Easy  Electrical  Experiments 
and  How  to  Make  Them 

By  L.  P;  DICKINSON 

This  is  the  very  latest  and  m'^s' 
valuable  work  on  Electricity  for  thj 
amateur  or  practical  Electrician  pub 
lished.  It  gives  in  a  simple  ana 
easily  understood  language  every 
thing  you  should  know  about  Gal- 
vanometers, Batteries,  Magnets,  In- 
duction, Coils,  Motors,  Voltmeters, 
Dynamos,  Storage  Batteries,  Simple 
and  Practical  Telephones,  Telegraph 
Instruments,  Rheostat,  Condensers,  Electrophorous,' 
Resistance,  Electro  Plating,  Electric  Toy  Making,  etc. 
The  book  is  an  elementary  hand  book  of  lessons, 
experiments  and  inventions.  It  is  a  hand  book  for 
beginners,  though  it  includes,  as  well,  examples  for 
the  advanced  students.  The  author  stands  second  to 
none  in  the  scientific  world,  and  this  exhaustive  work 
^ill  be  found  an  invaluable  assistant  to  either  the 
•tudent  or  mechanic. 

Illustrated  with  hundreds  of  fine  drawings;  printe4| 
on  a  superior  quality  of  paper. 

l2rao  Cloth.       Price,  $J.25. 

Sent  postpaid  to  any  address  upon  receint  of  prio 

FREDERICK    J.   DRAKE    £»   CO.,   Publishers,. 

CHICAGO,  ILL. 


The  Up-to-date  Electro- 
plating  Hand-Book 


J^  MANUAL  of  useful  information  for  platers  and  others  who  wish  to 
become  acquainted  with  the  practical  art  of  the  electro-deposition 
oi  metals  ctnd  their  alloys,  including  Eiectro-deposition  of  Metals,  Electro- 
deposition  of  Alloys,  Electroplating  Dynamos,  Electroplating  Solutions, 
Electroplating  Apparatus. 

This  book  has  been  written 
to  meet  the  requirements  of 
platers  desiring  a  practical  and 
yet  non-technical  work  on  elec- 
troplating. The  informatioB 
given  therein  has  been  ob- 
tained from  platers  of  practical 
experience,  and  the  construc- 
tion and  operation  of  the  differ- 
ent devices  used  in  the  electro- 
deposition  of  metals  are  fully 
described  and  illustrated. 

Pocket  size,  4 x6!4.    Over?00 
pages  and  over  50  illustrations. 
With  numerous  tables  and  use- 
ful   formulas,    by   James   H. 
Weston,  M.  E.,  illustrated  by 
L.  Elliott  Brookes. 
16mo.      Popular    Edition. 
Full  cloth. 
Price  net,  S1,0O 
Edition    de    Luxe.      Full 
leather  limp. 
Price  net,  $i.60 


Sent  Postpaid  to  any  Address  in  the  World  upon  Receipt  of  Price 


FREDERICK  J.  DRAKE  &  CO. 


PUBLISHERS 


'CHICAGO, 


ILLINOIS. 


ALL  TECHNICAL  TERMS  AVOIDED 


TELEGRAPHY  SELF  TADGHT 


A  Complete  Mannal  of  Instrnctlon 

By  THEO.  A.  BD150N,  M.  A.,  Instructor  at  the  American  Scho*l 
of  Telegraphy,    illustrated. 

In  this  valtiable  volame  will  be 
I  found  everything  that  is  necessary 
to  the  study  of  telegraphy.  Though 
telegraphy  is  essentially  a  matter  of 
practice,  it  has  been  the  aim  of  the 
author  to  present  to  those  who 
aspire  to  master  the  art  of  teleg- 
raphy a  book  treating  the  subject  in 
as  concise  and  clear  a  manner  as 
possible,  without  eliminating  any- 
thing that  is  important,  and  without 
putting  in  things  that  are  detri- 
mental, and  which  would  have  a 
tendency  to  confuse. 

There  is  no  money-making  occupa- 
tion which  admits  of  greater  advan- 
tages than  Telegraphy.  Telegraph 
operators  are  always  in  demand  by 
railroad  corporations,  telegraph 
companies,  newspaper  offices,  etc. 

This  is  the  latest,  most  concise,  authentic,  and  altogether 
the  best  book  on  the  subject  published.  Everything  is  treated 
in  a  clear,  concise  manner;  explains  all  about  the  batteries, 
operating  keys,  Morse  Code,  Block  Signals,  commercial  messages, 
earth  as  a  conductor;  how  to  count  the  words  In  a  message, 
order  of  transmission,  provision,  grain  and  stock  abbreviations. 
Railroad  rules  for  telegraph  operators  and  movement  of  trains 
by  telegraphic  orders.  Train  order  form,  numerals,  sentences 
used  in  railroad  and  commercial  telegraphy,  definitions,  etc., 
also  contains  unsurpassed  essays  on  electricity,  illustrating  in  a 
simple  manner  how  it  is  adapted  to  the  different  instruuenta 
and  its  function  as  applied  to  the  telegraph. 
13  Mo  Cloth,  illustrated,  price  (postage  10c  extra) .,.,  u5U69 

Frederick  J.Drake  &  Co. 


PUBLISHERS 


CHICAGO 


ALL   TECHNICAL   TERMS   AVOIDED 

Practical  Telephone  Hand  Book  and 
Guide  to  Telephonic  Exchange  === 

HOW    TO    CONSTRUCT    AND    MAINTAIN    TELEPHONE    LINES 


By  T.  S.  BALDWIN.  M.  A.     lUustrated. 

Containingr  chapters  on  "The  Use 
of  the  Telephone.  Series  and  Bridg- 
ing Phones,  Line  Construction,  Ma- 
terials to  be  used.  Locating  and  Cor- 
rection of  Faults  in  Instruments 
and  Lines." 

This  is  the  best  book  ever  published 
on  Farm  Telephones  and  has  been 
the  sensation  of  the  past  year  in 
telephone  circles.  It  is  the  only  book 
ever  issued  which  treats  the  subject 
exhaustively  and  comprehensively. 
It  is  of  inestimable  value  to  promot- 
ers of  rural  party  lines,  because  it 
contains  all  of  the  arguments  that  are 

yl|i^=$^^*''!L-*'^  necessary  to  show  the  advantages  of 
^^^^^^""^  rural  party  lines.  It  also  tells  how 
such  lines  should  be  constructed  and 
cared  for. 

The  great  growth  of  the  telephone  industry  during  the  past 
few  years,  and  in  response  to  the  demand  for  a  comprehensive 
book,  giving  a  clear,  terse  idea  of  the  different  principles  govern- 
ing the  construction,  installation,  care  and  management  of  the 
various  telephones  and  their  appliances,  the  Practical  Telephone 
Hand  Book  has  been  compiled.  It  is  written  in  a  most  clear  and 
careful  style  and  aims  to  give  a  complete  review  of  the  subject  of 
telephony. 

No  expense  has  been  spared  in  gathering  valuable  information, 
and  it  has  been  the  aim  of  the  author  to  make  this  treatise  the  most 
complete  elementary  book  ever  written  on  this  subject  for  all  per- 
sons interested  in  this  great  achievement  of  modern  science. 

The  text  is  profusely  illustrated  by  cuts  of  commercial  appa- 
ratus and  carefully  prepared  diagrams  of  circuits.  No  diagram  is 
given  without  a  full  explanation.  The  apparatus  and  methods  used 
in  making  all  the  tests  required  in  commercial  telephone  work,  in- 
>cluding  the  exchange,  are  fully  treated. 

Price,  $1.00  Postpaid. 
FREDERICK  J.  DRAKE  &  CO. 

CHICAGO. 


Ibot 

Ijeatiitdt 
Stsam 

and  6as 

fittiitd 


By  WM,  DOJ^JiLDSOM 


2k   MODERN  treatise  on  Hot  Water, 
^^     Heating,  and  Steam  and  Gas  Fitting, 


Steam  and  Furnace 
which  is  in- 
tended for  the  use  and  information  of  the  owners  of  build- 
ings and  the  mechanics  who  install  the  heating  plants  in 
them.  It  gives  full  and  concise  information  with  regard 
to  Sieam  Boilers  and  Water  Heaters  and  Furnaces,  Pipe 
Systems  for  Steam  and  Hot  Water  Plants.  Radiation,  Radi- 
ator Valves  and  connections,  Systems  of  Radiation,  Heating 
Surfaces,  Pipe  and  Pipe  Fittings,  Damper  Regulators,  Fit- 
ters' Tools,  Heating  Surface  of  Pipes.  Installing  a  Heating 
Plant  and  Specifications.  Plans  and  Elevations  of  Steam 
and  Hot  Water  Heating  Plants  are  shown  and  all  other  sub- 
jects in  the  book  are  fully  illustrated. 

256  pages,  121  illustrations,  12 mo,  cloth,  price,     $1.50 

Sold  by  Booksellers  generally  or  sent  postpaid  to 
any  address  upon  receipt  of  price  by  the  Publishers 

FREDERICK  J.  DRAKE  €?  CO. 

PUBLISHERS  CHICAGO.  U.S.A. 


Gypsy  Witches 

Fortune  Telling  Cards 

By  Madame  Le  Mormand 

(Gypsy  Witch) 

Mmlle.  Le  Normand  has  left  behind  such  a  reputa- 
tion, the  memory  of  so  unusual  a  talent,  that  we  believe 
we  shall  do  a  favor  to  the  admirers  of  her  system,  by  pub- 
lishing the  cards  which  were  found  after 
her  death.  ^  They  are  the  same  cards  with 
which  she  prophesied  to  Napoleon  I.  his 
future  greatness,  and  the  downfall  of 
many  princes  and  great  men  of  France. 
Thousands  of  the  nobility  recognized, 
during  her  life,  her  great  talent,  and 
often  confessed  that  her  method  was  full 
of  truth  and  accuracy. 
^What  makes  this  publication  of  interest,  is  the  fact 
that  we  give  the  explanations  as  Mmlle.  Le  Normand 
left  it  behind  her. 

We  have  arranged  the  game  in  such  a  manner  that 
every  lady  or  gentlemen  can  lay  the  cards  without  help 
from  anyone  else.  Each  pack  contains  fifty-two  fine 
illustrated  cards,  lithographed  in  colors,  with  inscrip- 
tion telling  your  past,  present  and  future.  Can  also 
be  used  for  playing  any  card  game.  Full  directions 
with  each  pack. 

Price  per  package  of  52  cards 
in  neat  case,     *        ^     SO  cents 

Sent  postpaid  to  any  address  upon  receipt  of  price. 

FREDERICK    J.   DRAKE    &    CO. 

,  PUBLISHERS    ===== 


Chicago 


Illinois 


